Ingredients: beef jerky, dried pepper.

Accessories: ginger and mint.

Exercise:

1. Cut the castrated beef into pieces. This kind of beef jerky is dried in the shade with fresh beef dipped in salt. It's a home-cooked dish in Yunnan. Put the blended oil into the pot, and when the oil temperature is heated to 70% to 80%, add shredded ginger and dried peppers and fry until the fragrance is overflowing. It says here that you must not fry, because beef tastes bad.

2. Add chopped beef jerky, and the meat color will soften. Some beef jerky will not be soft when fried. That's because the castration time is different, depending on the hardness of your beef and your taste. Remember not to put salt, because castrated food is salty.

Pickling method of beef jerky

The materials needed for curing beef jerky mainly include raw materials and utensils. The main raw materials are beef and salt. According to the different tastes of regions, nationalities and individuals, some will also add pepper powder, Chili powder and spiced powder. The utensils mainly include pots, jars, barrels, ropes and so on. Due to the different curing quantity and purpose, the required utensils are also different, and there is no certain specification.

Beef used for curing beef jerky is better than yellow beef. Traditionally, the front and rear leg meat of fat cattle is selected and divided according to the texture of the meat pieces. The obtained beef has its own name, but the names are not uniform. For example, in Kunming, Yunnan, the whole piece of separated beef is called lunch box, crotch, sickle, fire fan, white outside, mouth, mouth and chest.