Production method
Ingredient: Made of beef selected from the thigh of cattle, with Mi Long, cucumber strips and cucumber strips (all meat from the buttocks of cattle) as the main ingredients.
Seasoning: salt, onion, ginger, white sugar and peanut oil.
Pickling is carried out first, and then air-drying is carried out. Because of the special geographical environment and dry climate in Inner Mongolia, it is easy to dry.
1. Remove the fascia from the selected beef, and cut it into long strips. Salt, onion, ginger, sugar, etc. are blended in a small bowl to marinate the meat.
2. After 1 2 hours, hang the meat on an iron shelf and put it in a ventilated place. According to the different air drying degrees in different regions and seasons,13 days can be used. The air drying time in Inner Mongolia is less.
3. Take down the meat strips and cut them into pieces of four or five centimeters. Put the wok on the fire and pour peanut oil into the hot pot. When it is 40% hot, add dry beef and fry it for about 3 minutes (the oil temperature should not be too high), then remove and drain the oil. When it is ripe, it can be served on a plate.