Spiced beef jerky(wu xiang niu rou gan )

Spiced beef jerky

Introduction:

"There are many versions of spiced beef jerky, and the taste can be adjusted according to personal preference. The beef jerky from this recipe is salty. "

Production steps:

Step 1: according to the amount of beef, weigh the seasoning in proportion.

Step 2: cut the beef into large pieces, about 5mm thick. Add water to the beef. Add cinnamon, star anise and half salt. Bring to a boil over high heat until it breaks.

Step 3: take out the beef and cut it into small pieces. Palm size.

Step 4: take out the blood foam from the original scald, and add all other seasonings except yellow rice wine, monosodium glutamate and the remaining salt. Bring to a boil again over high heat, then turn to low heat and simmer.

Step 5: after about 40 minutes, stew until the soup is basically dry, add yellow rice wine and monosodium glutamate, add appropriate amount of salt according to the taste, stir fry quickly until the soup is completely dry. Out of the pot.

Step 6: take out the sliced meat and put it on the grill. Preheat the oven for 15-100 minutes.

Step 7: Roasted dried meat can be seasoned with curry powder and cumin powder according to personal taste.

Materials required:

Lean beef: 1000g

Water: moderate

Soy sauce: 70g

Salt: 36g

Yellow rice wine: 15g

Sugar: 7.5G

Chili powder: 5g

MSG: 2G

Star anise: 1.5g

Cinnamon: 1.5g

Licorice powder: 1g

Ginger powder: 1g

Precautions: 1. The amount of salt should be adjusted according to the salinity of soy sauce and cooking wine. Don't add too much salt at a time. 2. Chili powder is not the same degree of spicy, like spicy heavy, can increase the amount of pepper. 3. After the meat slices are cooked out of the pot, you can take the back of the kitchen knife to smash the meat loose, and then scrape the meat down against the grain. Then bake it. 4. The sauce in the picture is 250 grams of beef.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Wu Xiang Niu Rou Gan