1, take the material: select the hind leg of the cow, remove the tendons, oil film, according to the meat stripe cut into long 45 cm, 1 to 5 cm thick, 2 to 3 cm wide strip of meat.
2, marinade: the seasoning mix, and meat billet mix evenly, into the jar marinade 5 to 7 days, the meat is large, the time should also be extended, and continuous turning the jar, so that the salt juice penetrates the muscle deep. Out of the tank after the meat strip billet washed, threaded rope knot buckle, hanging on a bamboo pole drip dry juice, dry to remove moisture.
3, drying: the meat billet placed in the sun, the evening into the kang baking or sent to the drying cabinet, dehydration and drying, drying room temperature of 40 to 50 ℃, it takes about 30 hours to dry and hard, out of the kang cold into. Finished rate of 45% to 50%.
4, packaging, storage: cardboard boxes, wooden boxes or bamboo baskets for outer packaging, inner packaging with moisture-proof paper, wrapped and bundled, placed in a ventilated dry place.
Preserved beef curing method
1, beef cut strips.
2, prepare a large pot, ready to marinate work.
3, code salt, each strip of meat are evenly rubbed with salt.
4, put sugar, to rub the salt on the meat can be sprinkled with a small amount of sugar.
5, the wine is soaked in cumin, anise, Sichuan pepper. Then put five spice powder into it, the neighbor's grandparents said, it is best to soak this wine in advance, the longer the more fragrant the better, can be placed for several years.
6, up and down turning meat, so that it more evenly absorbed all kinds of seasoning.
7, the seasoning of the beef covered with a lid to stand overnight; the next day to remove the lid, with a pot of warm water to speak of the meat filtered.
8, hang until dry, to not drip.
9, beef about 1 hour sun without water, then you can adjust the old soy sauce soy sauce on the meat for coloring, like a little darker on the old soy sauce, do not like the opposite put more raw pumping, and then add some five-spice powder.
10, the next is the process of air-drying and sun-drying picture of the first day: just hanging up is still dripping soy sauce, afternoon looks like it has been slowly side dry ......
11, the eighth day on the sun has been bubbling oil. And close to smell, the fragrance of the nose.
Preserved beef eating
Materials: 500 grams of preserved beef, garlic balls, chili powder, black beans, pepper seasoning: tea oil, oyster sauce, chicken essence
Practice:
1, preserved beef into the steamer for 10 minutes to take out the slices, soak in warm water for a few minutes and then fished out of the filtered water.
2, garlic ball peeled and minced, black beans minced.
3, sit in a pot of boiling tea oil will beef slices fried tough.
4, the remaining oil under the garlic, tempeh, chili powder stir-fried incense on low heat, poured into the fried preserved beef fully mixed.
5, spray a little water to simmer for a while, pour oyster sauce, sprinkle pepper powder, chicken mix well that.