spicy beef jerky(ma la niu rou gan )

spicy beef jerky

Introduction:

"Spicy beef jerky is one of my best private dishes. It has been made for at least 20 years. It is not only a reserved program for Chinese New Year's festival, but also a daily gift for relatives and friends. Basically, it is the most popular one. The ingredients of this dish are simple, but the process is a little more complicated. The biggest feature of the method I choose is that I can make beef jerky without oven. It tastes spicy, mellow and chewy (I like this feeling, so I cut meat along the fiber). It is also more suitable for storage. I can make more at one time. It's not only wine, but also delicious TV food. "

Production steps:

Step 1: cut the beef into strips and put it into the pot

Step 2: fry and color the dried beef strips in a pot, then remove them

Step 3: stir fry pepper until fragrant, put it on the panel and grind it into powder

Step 4: stir fry ginger and pepper in a wok

Step 5: add the fried beef sticks, add sugar, salt, soy sauce and hot water, bring to a boil, cover with low heat and simmer for about 1.5 hours until the water is dry

Step 6: Sprinkle the ground Zanthoxylum noodles when starting the pot

Step 7: mix well and put on the plate

Step 8: beef jerky with red wine, my favorite!

Step 9: the last "hot pot water" is very important. If you put down a bowl of noodles, you can only have one bowl. If you have more, it will be tasteless, so it is precious here, ha ha!

Materials required:

Beef: 1000g

Pepper: right amount

Zanthoxylum bungeanum: right amount

Sugar: right amount

Soy sauce: right amount

Salt: right amount

Cooking wine: moderate

Ginger: moderate

Note: 1. The different cutting methods of beef strips and the soft and hard degree of frying have a great influence on the taste of the final product. You can choose according to your own preferences; if you like to chew, you can cut it along the silk; 2. There is a lot of room for sweet feeling, and the styles of various proportions are also different. I like the sweeter one; 3. The quality of Chinese prickly ash has the greatest influence on the hemp taste, so I like this one If you don't use it, replace it with five spice powder, that's five spice beef jerky; pepper powder must be put in the pot and mixed well, and then a little cooked sesame is better! 4. The meat quality of this dish is relatively dry, and the drier it is, the taste will change accordingly. Because it is not easy to deteriorate, and the processing is complicated, it can be eaten many times each time. It's a good choice to eat when watching TV, or to carry when traveling!

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: spicy

Chinese PinYin : Ma La Niu Rou Gan