Wind blown hand torn beef jerky

2024-04-21 21:03:04 472

When I went out to buy groceries, I met a young man selling yak meat and bought a steamed bun. I used to make spicy beef jerky, which was fried in oil. In two or three months, I wanted to go to 318 and try a different flavor. I wanted to make a hand torn beef jerky with wind for easy transportation. I searched for this recipe for a long time and tried to make it again< Br>

Details of ingredients

Yak meat2000g
Scallion50g
ginger50g
onion200g
Coriander30g
Erjingtiao40g
Orange peel20g
garlic40g
salt15g
White pepper4g
Chicken essence5g
sugar25g
Thirteen Fragrances4g
seed powder of Chinese prickly ash5g
alkali1g
Huangjiu10g
Light soy sauce10g
Oyster sauce10g

Technique

difficultybeginner
workmanshipother
tasteFive Fragrances
timeAbout three days

Steps to make Wind blown hand torn beef jerky

1. A tire wrapped, pure and dry yak meat without water, which requires removing the fascia.
2. First slice into thick pieces, then cut into a zigzag shape, and try to cut along the pattern as much as possible, making it easier to tear later by hand.
A thick piece was cut into long strips.
4. There are a lot of fascia for wrapping the tire, all of which need to be cut off and packed separately. In the future, when buying roasted beef, they should be cooked together.
5. Here, the meat without fascia looks very beautiful when cut, and I haven't soaked it in water. The dry meat is not easy to break when dried.
6. Cut 50g of scallions into small pieces, shred 50g of ginger, 200g of onions into small pieces, 30g of coriander into small pieces, 40g of Erjing strips into small pieces, tear 20g of orange peel into pieces, chop 40g of garlic into small pieces, and put them all into a bowl filled with beef strips.
7. Add 15g of salt, 4g of white pepper, 5g of chicken essence, 25g of sugar, 4g of shisanxiang, 5g of Sichuan pepper powder, 1g of alkali, 10g of yellow wine, 10g of light soy sauce, and 10g of oyster sauce in sequence.
8. Wear disposable gloves, mix well, grab for a while, at least ten minutes, seal with plastic wrap, refrigerate, marinate for at least two days and two nights to make it taste good. Remember to flip it over during the process.
The beef marinated for two days is very fragrant.
10. Hang it up and fix the partially broken small bar with a toothpick.
11. Hang in a cool and ventilated place.
12. About five to seven days, depending on the thickness of the meat strips, pinch them a bit soft or dry them completely in the sun.
Once dried, it can be removed.
Cut into strips of about five centimeters using scissors.
15. Steam over water and steam for about 45 minutes.
16. After taking it out, let it dry for another two to three days. Divide it into small bags and vacuum it before storing it in the refrigerator. It can be eaten well for a while.