Seasoning: tea oil, oyster sauce, chicken essence.
1. Put the marinated beef and mutton in a steamer and steam for 10 minute, take out the slices, soak them in warm water for a few minutes, then take them out and drain them;
2. Peel and chop garlic balls, and chop lobster sauce;
3. Heat tea oil in the pot and stir-fry beef slices.
4. Stir-fry minced garlic, lobster sauce and Chili powder in the remaining oil, and pour in the fried beef jerky and mix well;
5. Spray a little water, pour in oyster sauce, sprinkle with pepper and chicken essence and mix well.
Beef and mutton breast has a long history in Shaanxi and is one of the traditional famous snacks. According to records, as early as more than 2,000 years ago, Zhang Lu called King Hanning. When he was defeated in the south of Bazhong, he was treated by Hanzhong people with exquisite preserved beef and mutton. Xi 'an beef and mutton jerky has exquisite materials, excellent technology, complete auxiliary materials and suitable heat. Braised pork is crisp and ruddy, mellow and delicious. According to legend, Empress Dowager Cixi fled to xi 'an and ate preserved beef and mutton in Xi 'an, which was full of praise. Today's preserved beef and mutton has become a good gift for relatives and friends. You must buy some back. You don't have to worry about preservation. Vacuum packaging can generally keep fresh for about 10 days.
When you go to Xi 'an, you must try Xi 'an's preserved beef and mutton. The preserved mutton is exquisite in materials, exquisite in craftsmanship, complete in auxiliary materials, and properly fired. Stewed meat is ruddy in color, crisp and rotten in texture, mellow and delicious, and tender in meat. It is a good dish for table wine and a good gift for relatives and friends. It is a famous snack in Xi, Shaanxi.
This flavor is most famous for old boys preserved mutton in Anxi Street, Xi 'an. It is said that Eight-Nation Alliance went to Beijing 1900, Empress Dowager Cixi fled to xi 'an with Emperor Guangxu, passing through West Street and Guangji Street, and was catching old boys's preserved beef and mutton out of the pot. Cixi sniffed, stopped (chasing), tasted old boys's preserved mutton and praised it. He also ordered Xing Tingwei, the teacher of Zhao Shuqiao, the minister of the Ministry of War, to write the word "Stop Slope" in calligraphy and put a plaque on the door. From then on, old boys's cured mutton became famous. Prosperous for nearly a hundred years.
Processing technology of Xi 'an beef and mutton breast
Fresh fat sheep are selected, slaughtered and mixed with seasonings such as green salt, mirabilite, star anise, cinnamon, tsaoko, pepper and fennel, and then processed into blanks, marinated and colored. When curing meat, the mutton skin is folded relatively and put into a jar, well water is added, and green salt and mirabilite are sprinkled for curing for 2-5 days. Marinate thoroughly. When you are in cook the meat, first pour the old marinated soup into a pot, add the same amount of water, put it into a seasoning bag, boil it with strong fire, then add green salt as appropriate, put it on a meat board and press it with a heavy object, then cook it with low fire for 3-4 hours until brittle bones are removed, then take it out and put it on a plate, then rinse the meat noodles with the original juice soup, remove the original juice and drain it with a clean cloth.