The second and most important step is to add water. Add appropriate amount slowly, stir until it feels dry, then add water, stir and add water until the beef is tender and smooth. Let the beef fully absorb water, which makes it more tender. The most important contributor to the tender and smooth taste of beef is water, not tender meat powder.
Step three, add starch, eggs, salt and chicken essence. 1 kg of beef starch is about 20g. 5 kg of beef and 4 eggs. Stir and mix well. Until the beef is pulled with mucus.
Step 4, add a little coriander (cut 1CM or so) sesame oil and mix well. The function of sesame oil is to polish and enhance fragrance. Marinate for two hours. You can rinse it in the pot.
Cured meat practice Besides, is raw meat or cooked meat used for curing meat? It must be raw. If it is raw, should it be cooked before eating after pickling, or what should I do? Cook before eating! Fried bean sprouts with bacon and green peppers are delicious! Is ordinary salt bought in the supermarket ok? Salt is ok, but it's not so delicious. How long does it take to use coarse salt?
Generally, it will take about one week to ten days, and then the air-drying step: first, buy a piece of top-grade pig hind leg, which should be large and fresh, and don't wash it with water after buying it, because it should be washed when eating, and the meat will go bad easily when it meets water. (If the meat is too wide, you can cut it every two inches.) Then buy two kilos of big salt particles (salt is ok, but it's not so delicious), and some pepper aniseed.
When curing meat, in addition to salt and pepper aniseed, sugar should be added. Sugar can improve the taste of the finished product, buffer the salty taste, give the meat a unique delicious taste, and make the meat soft and juicy. Then, stir-fry the bought big salt particles with pepper, and be sure to stir-fry the fragrance and cool it thoroughly. Rub the fried pepper and salt on the meat with your hands until you feel the big salt begin to melt.
And the color of the meat changes from fresh to dark, until there is liquid oozing from the surface, then put the meat and the remaining salt in a big mouth container (preferably pottery, also in a small jar), press it with stones, and put it in a cool and backlit place, usually in a week or so, and then take it out and find a place to hang it and dry it.