Spicy beef jerky preparation method ingredients: lean yellow beef 500 grams of ginger 15 grams. Vegetable oil 1000 grams (consumed 150 grams) cooked sesame oil 25 grams. Five spice powder 5 grams of sugar 15 grams. Pepper 5g Chili 5g. Mash juice 25g Fine salt 15g. MSG 1 g production procedures: 1. Select the lean meat of the hind leg of fine cattle, do not dip in raw water, remove the fascia, trimmed and cut into neat rectangular blocks, evenly sliced into very thin large sheet of meat. Wipe the meat with salt that has been fried and finely ground, roll it into a cylinder, put it into a bamboo basket, and place it in a ventilated place to dry out the blood and water. Spread the dried beef on the back of the bamboo dustpan, put it on a small charcoal fire to dry the moisture, and steam it in a cage for half an hour, then cut the beef with a knife into 5-cm-long, 3-cm-wide slices, and steam it again for half an hour, then take it out and let it cool down. 2. Boil the vegetable oil, add a little ginger and peppercorns, and put the frying pan on the fire, and put the frying pan on the fire for 10 minutes, and then fish out the ginger and peppercorns. Then the beef slices evenly smeared with mash juice in the frying pan fried through, while frying with a slotted spoon gently stirred. To be beef slices fried through, that is, the pot end away from the fire, fish out the beef slices. 3. 50 grams of cooked oil left in the pot, and then set on the fire to add mash juice, five-spice powder, sugar, chili, pepper, into the beef slices stir-fried pan after adding monosodium glutamate, cooked sesame oil, mix, and cooled to become. Problems and solutions: lack of crispiness. Entry does not melt slag. This is a more common problem. This may be a selection of materials is not fine, failed to choose the net lean meat, meat containing fat, tendons and other materials. The production of lampshade beef must choose the top grade lean beef; two is not in the processing of the tendons and membranes picked up; three is too thick cut beef; four is the temperature and time of deep-frying failed to master. When operating, the beef must be thinly sliced and deep-fried. Too many condiments, the host and the guest are easy to place. Lampshade beef is beef-based, supplemented by a variety of seasonings food. However, some stores produce lampshade beef name does not live up to its name, often more seasonings than the main ingredients, especially oil chili put too much, so as to cover up the crispy feeling of beef, and some of them simply do not have the lampshade beef color, aroma, taste, shape. Note: (1) in the step, I do not have a bamboo basket, wipe the salt on the drying in the Shuo material blue (with holes in the kind of) on the drying of about 3 more than a minute (phone porridge praise after looking at the time, can obviously look at the ~ dry ~, ~ red ~. Then preheat the oven to 350F to dry, about 10-12 minutes. This point of clarification is to pay special attention to, there may be each oven is not the same, there are slices of beef slices of thickness may be different, so ~ baked ~ when to pay attention to the point. Don't copy the paste. (2) in that step, I do ~ silk ~ when because I have to be busy cooking dinner on the less steamed later that half an hour, eating seems to be steamed twice with half an hour is not different. Air-dried beef jerky production method main ingredients: yellow cattle on the body of the selected beef made from the use of rice dragon, large cucumber strips, small cucumber strips (all cattle butt on the meat) as the main ingredients. Side ingredients: salt, green onion, ginger, sugar, peanut oil and other appropriate amount. It is first marinated and then air-dried and dried. Because of the special geography of Inner Mongolia, the climate is dry, so it is easy to drying. 1. Selected beef pick off the sinews, slicing knife for a large long. Salt, onion, ginger, sugar, etc. in a small bowl of seasoning, the meat for marinade; 2. 12 hours after the meat hanging sun on the iron frame, placed in a ventilated place, depending on the region and seasonal air dryness, 1 to 3 days can be used. Inner Mongolia region air dry, air-drying time can be used less; 3. Remove the meat strips cut into four, five centimeters a piece. Frying pan placed on the fire, hot pan filled with peanut oil. Forty percent of the heat, into the dry beef bubbles fried about 3 minutes (oil temperature is not too high), fish out and drain the oil; 4. Wait until cooked, you can plate on the table.