Basic Ingredients: Beef (hind leg) (5,000g) Sugar (850g) White Wine (75g) Ginger (100g) Fish Sauce (500g) Pepper (10g) Eggs (125g)

Making Process

1. Sorting out: From the beef go the sinews, cartilages, connective tissues and fats (if any.). Cool the beef to 0 to 1°C before processing.

2. Grinding: 10 percent of the jointed portion of the beef leg is ground through a 0.64-cm-grate meat grinder, then they are combined with 3 percent of the ice shavings, and 2 more passes through a 0.16-cm-grate meat grinder before the remaining portion of the meat is ground through a 3.8-cm-grate meat grinder.

3. Mixing: transfer the beef shanks to a mechanical mixer, add the salt pre-mixed with the dry seasoning and mix well (about 2 minutes).

4. Marinating: Carefully, without any air bubbles, the mixed meat is loaded into a truck or meat canister and sent to a cooling room mate at a temperature of 2.2 to 4.4 degrees Celsius, where it is left to marinate for 3 to 4 days, then the meat is transferred into a vacuum mixer and mixed for 3 minutes under a vacuum at a pressure of 84.75 kPa.

5. Filling: the meat was filled into an easy-to-peel fibrous sausage casings with a diameter of 71.4 cm, which were then squeezed in the middle of 2 rectangular perforated templates and tightly fastened with springs.

7. Drying and smoking: the steamed meat is taken out of the mold and placed in a flexible container. Preheat the smoking chamber to 66°C. Then move the meat directly into the chamber, open the vapor lock completely, and maintain this temperature for 4 to 5 hours, during which time it can be smoked if desired. Steaming: the molds that have been filled with meat are moved into the steamer tanks, which have been pre-heated with water to 71°C, and steamed at this temperature until the internal temperature of the meat reaches 66°C, a process that takes 3 to 3.5 hours. 8. Cooling: the dried dried beef is removed from the smoking room and cooled at room temperature for 4 to 5 hours to bring the internal temperature to room temperature, then the dried beef is sent to the cooling room (4.4 to 7.2°C).

Taste of the dish

Brownish-red in color, it is tasty to eat but not greasy.

Recipe Compatibility

Beef (hind leg): Beef should not be eaten with chestnuts, snails, brown sugar, leeks, white wine, pork.

Jingjiang Beef Breast

Accessories: Beef 5000 grams, 2 eggs, 10 grams of fennel, 10 grams of five spice powder, 10 grams of ginger juice, 10 grams of pepper, 5 grams of baking soda, 5 grams of fish sauce, 315 grams of sugar, 50 grams of monosodium glutamate, 15 grams of wine, 45 grams of yellow wine

Cooking Methods

1. Remove the beef tendons and tallow, cut into small pieces.

2. 搕he eggs into the basin, add fish sauce, aniseed powder, pepper, ginger juice, baking soda, monosodium glutamate, sugar, yellow wine into the marinade, beef pieces into the mix and armpit impregnation for half an hour.

3. Take an iron sieve and put a layer of clean lard inside the sieve to avoid sticking. Then take out the beef, and then cut into thin slices of about 7.5 cm long, 6 cm wide, and 1 cm thick, and put them in the iron sieve on the charcoal-burning flat oven for about 5 minutes to bake them repeatedly. The key to the process is to grind the fennel into powder, and to turn it over and over again during the roasting process; otherwise, the two sides will not have the same color.

Flavor Characteristics This dish is a specialty of Jingjiang and has a history of more than 50 years. It is purple-red in color, thin and transparent, with sweet taste and tender meat, often used as snacks or gifts.

Homemade Beef Stuffing

Materials: Beef Stuffing box 250g Fish Sauce 1 tablespoon Soy Sauce 2 tablespoons Light Soy Sauce 2 tablespoons Shaoxing Wine 2 tablespoons Granulated Sugar 1 tablespoon Honey Pinch of Salt To taste Chicken Extract Pinch of Chicken Extract Pinch of Egg Green 1 Piece Pinch of Starch

Practice

1.1.1 All the seasonings except the honey are mixed together, and the beef is mixed with the mixture, mix well

1.

2, in the baking tray lined with tinfoil, put the meat on the dough and then lay a layer of fresh touch on the top, the meat rolled into thin slices

3, preheat the oven, bake at 180 degrees for 20 minutes, and then turn to 125 degrees and bake for another 15 minutes

4, industrious friends in the jerky baked to 7 minutes cooked jerky in the opposite way to continue to bake, but do not turn it if it is also possible, just if the Both sides are evenly baked will be more delicious 4. Remove the roasted dried meat, brush honey on top

5, bake at 200 degrees for another 5 minutes, out of the oven.