Homemade spicy spiced beef jerky ingredients: lean beef 500g ginger 15g vegetable oil 1000g (actual dosage 150g) cooked sesame oil 25g spiced powder 5g sugar 15g pepper noodles 5g pepper noodles 5g fermented glutinous rice juice 25g salt 15g monosodium glutamate/kloc. Wipe the sliced meat with fried and ground salt, roll it into a tube, put it in a bamboo basket, and put it in a ventilated place to dry the blood. Spread the beef jerky on the back of the bamboo basket, put it on a small charcoal fire, steam it for half an hour, then cut the beef into pieces with a knife 5cm long and 3cm wide, steam it for half an hour, and take it out to cool. 2, vegetable oil cooked, add a little ginger and pepper, oil pan away from the fire. 10 minutes later, put the oil pan on the fire again and take out the ginger and pepper. Then evenly spread the beef slices with mashed potato juice, put them in an oil pan and fry them thoroughly, while stirring them gently with a colander. After the beef slices are fried thoroughly, remove the pan from the fire and take out the beef slices. 3. Leave 50 grams of cooked oil in the pot, then put the fermented glutinous rice juice, spiced powder, white sugar, pepper noodles and pepper noodles on the fire, add beef slices and stir well, then add monosodium glutamate, mix well with cooked sesame oil and let cool. Common problems and solutions: not crisp enough. No slag at the entrance. This is a common problem. This may be because the material selection is not good, clean lean meat is not selected, and the meat contains fatty meat, tendons and other substances. To make Deng Ying beef, you must choose the best lean beef; Second, the fascia was not completely removed during processing; Third, the beef slices are cut too thick; Fourth, the temperature and time of frying are not well grasped. When operating, beef slices must be thin and fried thoroughly. Too much seasoning, subject and object translocation. Deng Ying beef is a kind of food with beef as the main raw material, supplemented by various seasonings. However, some shops make Deng Ying beef that is not worthy of the name, and often there are more seasonings than the main ingredients, especially the oil peppers, so that the crispy feeling of beef is masked. Some shops don't describe the color, aroma, taste and shape of Deng Ying beef at all: I didn't have a bamboo basket, so I put salt on it and hung it on a basket (the one with holes). ~ red ~. Then preheat the oven to 350F for drying, about 10- 12 minutes. Special attention should be paid to this point. It is possible that each oven is different and the thickness of beef slices may be different, so be careful when baking. Don't copy. Step (2) Heat the pan, add oil (a little pepper oil can be added), and add beef slices and stir fry. Add wine, one or two spoonfuls of light soy sauce and one spoonful of dark soy sauce. Add dried chili, stir-fry, add ginger powder, stir-fry, add spiced powder, stir-fry, add cumin powder, stir-fry, add pepper powder immediately after taking out, stir-fry until the water is dry and fragrant, and turn off the heat. Sprinkle a handful of fried sesame seeds and mix well. Note: 1. I have been stir-frying with sirloin, and the slices are about 5 mm thick. 2. This time, I used pepper directly, and finally added some pepper powder when I was out of the pot. I suggest you fry in an iron pan. After adding seasoning powder, it is easy to stick to the pot The following is the original recipe: the beef should be processed after buying it, as usual, but I didn't water the beef, so I don't know if it can be cleaned. Of course, you should also put oil, and the amount of oil should be determined according to your own meat quantity. But be sure to keep a low profile and be patient. In this way, there will be no "situation" in which the oil smoke is full, spicy and difficult to control. Hehe ... and beef will taste better. Put the dried chilies and a part of chilies (2/3) in a pan that is not too hot, and add the beef when it feels fragrant, or put the beef earlier and slowly disperse. Then I add ginger powder, 13 incense, sugar and salt. Then add 1/3 pepper and stir-fry until the water in the beef is completely dry (to achieve the dryness you want). Be careful not to burn the pot. My practice is not according to the formal recipe, but according to the recommendation of others and my actual situation. Because I didn't see Xiao Huamei tell a story, and I was afraid that people who wanted to know the prescription were in a hurry, I made a fool of myself. So everyone thinks it's inappropriate, so adjust it according to your own situation. I believe the result will be very satisfactory, Xiangxiang.