Beef jerky -- a must-have snack for the festival(niu rou gan jie ri bi bei ling shi )

Beef jerky -- a must-have snack for the festival

Introduction:

"I like to eat beef jerky since I was a child. If I don't eat beef jerky for a while, I will miss the taste. Nowadays, food safety has attracted much attention. Instead of worrying about eating, it's better to do it by your own scholars. You can also change different tastes. Tomorrow is the Mid Autumn Festival. Besides moon cakes, it's also good to have some beef jerky as a snack. The practice refers to that of hailanlan. Thank you for sharing. "

Production steps:

Step 1: wash the beef, cut into pieces of mahjong, put cold water into the pot, boil and skim the foam

Step 2: wash the beef with hot water and put it into the rice cooker

Step 3: add star anise, Chinese prickly ash, ginger slices, cumin, dried pepper, break them by hand and put them into the pot

Step 4: add sugar. I added 50g at the beginning

Step 5: pour in soy sauce and 200 grams of red wine, and stir the seasoning evenly with chopsticks. Close the cover of the rice cooker and turn on the cooking mode

Step 6: when the cooker is in heat preservation mode, open the lid, add scallion and a little black pepper

Step 7: when I opened the lid, I tasted a piece, added 5 grams of sugar and 1 teaspoon of salt. Close the lid and turn on the cooking mode again until the heat preservation mode is turned on again

Step 8: after opening the lid, I think the beef jerky at the bottom is still a little wet, so I preheat the oven for 150 degrees and bake it for about 10-15 minutes.

Materials required:

Beef Brisket: 0.85kg

Red wine: 300 ml

Soy sauce: 50 ml

Star anise: 2

Pepper: 1 teaspoon

Cumin: half teaspoon

Dried pepper: 2

White granulated sugar: 55g

Ginger: 5-6 tablets

Onion: 2 segments

Salt: 1 teaspoon

Black pepper: moderate

Note: the amount of ingredients is only a reference, you can increase or decrease according to your own taste.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: cumin

Chinese PinYin : Niu Rou Gan Jie Ri Bi Bei Ling Shi