Sichuan spicy beef jerky(si chuan ma la niu rou gan )

Sichuan spicy beef jerky

Introduction:

"Sichuan's" beef jerky "has a long history and is most famous for" Dengying Beef Jerky ". It is a famous snack in Daxian County, Sichuan Province. According to legend, the story of Dengying Beef has a history of thousands of years. Later, the improved production process has a history of more than 100 years. It is a classic work on behalf of China's food culture, pushing the traditional Chinese cooking skills to the extreme, and it is also one of the representative dishes in Sichuan. "Dengying Beef", the treasure of beef jerky, is famous all over the country and famous at home and abroad. It is a classic Sichuan food worth studying and tasting. But in the family production, due to the conditions and technical problems, it is difficult to succeed without superb skills. The traditional production method of "Dengying Beef" is to select the best beef hind legs, first slice them into large slices, then spread and stick them on the bamboo Shau Kei specially woven for making Dengying Beef, then dry them in the sun, bake them with charcoal fire, and finally fry them. The production process is very exquisite, and these methods are difficult to popularize in families. There are different methods of making beef jerky in different parts of Sichuan, but the processing technology is basically the same. It takes more than a day to make a lantern shadow beef, which is time-consuming! Generally, a better beef jerky doesn't need so long. Today's one is a beef jerky made with a big stir fry spoon several years ago under the guidance of an old master in Sichuan. Although the penetration is not enough, it's crisp and delicious. This beef jerky is very suitable for making at home. It's great for you to have a snack with it! The manufacturing process is much simplified and easy to use. The specific methods are as follows; "

Production steps:

Step 1: a piece of beef hind leg, scallion, ginger slices, Angelica dahurica, cool ginger, nutmeg, cinnamon, fragrant leaves, Caogou, Amomum villosum, star anise, clove, dried pepper, tangerine peel, yellow rice wine, salt, sugar, vinegar, soy sauce, chicken powder, pepper, chili powder, cooked sesame, cooking oil.

Step 2: smash the grass fruit, cinnamon, etc., divide the spice, onion and ginger into two parts, and put one part into the beef as the marinade.

Step 3: do not clean the fresh beef, but marinate it directly. Put spices, onion, ginger, salt, sugar, chicken powder, pepper, chili powder, a little soy sauce and yellow rice wine into the meat, mix well, then wrap the container with plastic wrap and put it in the refrigerator for more than 10 hours.

Step 4: take out the pickled beef, do not pour out the spices and the onion and ginger soup, and reserve them. Pick out the cured beef, put it on the plate and steam it for 25-30 minutes.

Step 5: after the beef is steamed, take it out, decant the soup spilled from the steamed beef, do not pour it out, and leave it with the marinade for standby.

Step 6: cool the steamed beef thoroughly, and then slice it with a knife.

Step 7: heat the oil pan to 60% heat, then fry the sliced beef. Fry the sliced beef into amber and take it out. Remember not to fry it.

Step 8: leave the bottom oil in the pot, add the other half of spices, onion, ginger, tangerine peel, pepper, etc. to fry until fragrant, then pour in the marinade and the soup decanted from steamed beef.

Step 9: add yellow rice wine, 1 tbsp sugar and vinegar into the pot.

Step 10: Boil the soup, pour in the fried beef and cook for 5 minutes, then pick out the beef.

Step 11: remove all the spices from the pan.

Step 12: add the beef jerky again and cook for 5 minutes. Collect the juice over high heat.

Step 13: when the water evaporates, the soup can be taken out of the pot.

Step 14: sprinkle a little cooked sesame inside to eat.

Materials required:

Beef hind leg: 600g

Scallion: 40g

Ginger slices: 20g

Angelica dahurica: 2G

Ginger: 3 G

Nutmeg: 2G

Cinnamon: 3 G

Fragrant leaf: 1 piece

Caokuo: 1 piece

Amomum villosum: 2 grains

Star anise: 2 pieces

Cloves: 1g

Dried pepper: 10

Tangerine peel: 5g in a large piece

Yellow rice wine: 20g

Salt: 10g

Sugar: 20g

Vinegar: 20g

Soy sauce: 10g

Chicken powder: 2G

Pepper: 1g

Chili powder: 1g

Cooked sesame: right amount

Note: the characteristics of this dish: bright red and oily color, clear and moist under the lamp, spicy and delicious, crisp and fragrant at the entrance, moderate sour and sweet and spicy, good for big banquet and small drink! Warm tips: 1, the production of beef jerky fresh meat, to choose the texture of tender beef, must not be cleaned, otherwise the effect is not good, beef hemoglobin can play a very good role in iron supplement. Fresh beef should weigh half a catty per piece. Don't cut it into small pieces. 2. It must be salted for a long time to make it taste better. 3. Steaming time should not be too long, as long as the cut raw can, generally grasp in no more than 30 minutes can, 4, if you have a slice knife at home, cut the tendon and cut raw beef into 1 mm thick slices, the production of beef jerky can be better than Dengying Beef, ha ha! My knife is not fast. It's not so thin. I've done it before. The effect is very good. It's great! In addition, you must slice the meat with a knife. You can't cut it along the lines of the meat, so it's not crisp. The teeth don't taste good. You should chew it gently in the mouth, and it's crispy and delicious! That kind of oily crisp feeling, very wonderful! This home-made "Sichuan spicy beef jerky" with big spoon is ready. Great taste and taste! Absolutely no feeling of skin collapse, very crisp and delicious, for your reference!

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: spicy

Chinese PinYin : Si Chuan Ma La Niu Rou Gan