Yak 5500 grams

Yi Yan rice bowl

Green pepper noodles and half a bowl of rice

Chili noodles banwanfan

One to a half lemon juice.

Some sugar

Rope number

The practice of blowing beef jerky in the wind

Wash and drain yak leg meat. Change the knife into a long strip the size of a corn cob

1. Carefully rub the beef with salt and marinate it for two days. Beef will produce moisture during curing, and salty blood will be poured out. 2. Pour lemon juice and sugar into beef and mix well. 3. Pour pepper noodles and pepper noodles into 2 cups and mix well. Leave it for two days. Beef is poured from the floor every half day on the way.

Put the corned beef on the rope. Hang it in a dry, ventilated place without sunlight. Let it dry for about 20 days. Do it.

Freeze the beef in the refrigerator when not eating. When you want to eat, put it in an electric pressure cooker and cook it at the beef and mutton stall. After cooking, take it out and let it cool. Slice. You can eat it in a clean container!

Final result

skill

1. Beef should be salted before seasoning, which will be more delicious than salt and other seasonings.

2. My 1 1 kg beef is less than 4.5 kg after air drying. It seems that the loss is still quite large.

Pressing it in a pressure cooker before eating will be more chewy than cooking it.

The spices I made but didn't buy were heavy and thick. But definitely healthier. There is no such medicine.

Comrades who are too tasteless can boil their favorite seasonings into juice to soak corned beef.