First of all, beef liver is rarely seen on the market, let alone dried.

Because it is difficult to cook. Compared with pork liver, chicken liver, etc., beef liver has a stronger visceral smell, which requires certain cooking skills to suppress and reach the "delicious" standard (rubbed with flour/soaked in beer). Tenderer and crisper than pork liver.

The main introduction is to remove the fishy smell of beef liver

The application of beef liver is different, and the methods of removing the fishy smell will be different. If you use the stir-frying cooking method, you should first wash the beef liver, cut it into willow leaves, put it in a container, add onion and ginger water (cover the beef liver), peppercorns and salt, soak for about 30 minutes, take it out and suck it. Dry the water, add light soy sauce, monosodium glutamate, and corn starch to make the paste. When frying beef liver, you must use the method of stir-frying over high heat, otherwise water will easily come out of the fried dishes. First of all, when lubricating oil, put it in the pan when the oil temperature is 60 to 70% hot, and take it out immediately after 3-5 seconds. Secondly, when frying, wait until the ingredients and seasonings have been added before adding the beef liver. The frying time should not exceed 15 seconds.

Cold salad is also the best way to cook beef liver. When processing, first put the beef liver into clean water and rinse it for 1-2 hours until there is no blood inside. After taking it out, add a little green onion, ginger slices, rice wine, star anise, and Sichuan peppercorns, put it into a pot of clean water and cook over low heat. After 20 minutes, take it out and let it cool, then slice it and serve it cold.

Although there is no precise answer to the question of how to air-dry, if you do the former, the subsequent air-drying steps should be similar to other meats.

In addition, it is not suitable for frying, because beef liver contains more water than pork liver. If stir-fried, the firepower of household natural gas will definitely not meet the requirements, and a lot of water will be fried. The stir-fried liver and kidney dish in Sichuan cuisine requires 20 seconds from stir-frying to loading. Without this heat and speed, there will be no flavor.

If the fishy smell is removed properly, the subsequent air-drying will not be difficult.

The most famous dish there is Wanning’s dried beef liver.

I was also very lucky to find a chef friend of ours and learned some tricks from him. I will tell you the ingredients and production methods below for your reference. I have actually eaten it and it feels very delicious. Materials

Ingredients: 400 grams of beef (hind leg),

Seasoning: 3 grams of salt, 20 grams of vinegar, 30 grams of white sugar, 30 grams of peanut oil

Method: 1. Remove the fascia from beef (hind leg beef), cut into large slices, spread on a dustpan, place in a ventilated place, and dry in 2 to 3 hours.

2. Place the wok on the fire, pour peanut oil into the hot pan. When it is 40% hot, put in the dried beef and fry for 3 minutes (the oil temperature should be too high), remove and drain.

3. Mix salt, vinegar, and sugar in a small bowl. Gently smash the fried meat into 2 to 3 cm pieces with your hands, return it to the pot, and pour the sweet and sour sauce over it. , toss the pan and pour in sesame oil evenly, then plate and serve.