Production steps
1. beef (hind leg beef) is stripped of fascia, sliced with a knife, laid on a dustpan, placed in a ventilated place and dried for 2 ~ 3 hours.
2. Set fire to the wok, put peanut oil into the wok, when it is 40% hot, add beef jerky and fry for 3 minutes (the oil temperature is too high), and take out and drain the oil.
3. Put the salt, vinegar and sugar into a small bowl, gently pound the fried meat into small pieces of 2 to 3 cm by hand, put it back into the pot, pour the sweet and sour juice on it, evenly pour the sesame oil into the pot, and plate it.
Tips for making 1 Air-dried meat can be made into several kilograms at a time, but it can only be collected and preserved after drying.
2. when frying, it should be crisp but not burnt, and master the heat.
3. This condiment can also be made into fruit juice and dipped in it.
1. beef (hind leg beef) is stripped of fascia, sliced with a knife, laid on a dustpan, placed in a ventilated place and dried for 2 ~ 3 hours.
2. Put the wok on the fire, inject peanut oil into the hot pot, when it is 40% hot, add beef jerky and fry for 3 minutes (the oil temperature should not be too high), and remove the oil.
3. Put the salt, vinegar and sugar into a small bowl, gently pound the fried meat into small pieces of 2 to 3 cm by hand, put it back into the pot, pour the sweet and sour juice on it, evenly pour the sesame oil into the pot, and plate it.
1. Air-dried meat can be made into several kilograms at a time, but it can only be collected and preserved after drying.
2. when frying, it should be crisp but not burnt, and master the heat.
3. The taste type can also be adjusted to be dipped in juice.
Pickling first, then air drying. Because of the special geographical environment and dry climate in Inner Mongolia, it is easy to dry.
1. Remove fascia from selected beef and cut it into long strips with slicer. Salt, onion, ginger, sugar, etc. Mix in a small bowl to marinate the meat.
2./kloc-After 0/2 hours, hang the meat on an iron shelf and put it in a ventilated place. According to the degree of air drying in different regions and seasons, it can be dried normally for about ten days, and the weight is about 40% of that before air drying.
Hang the meat strips in the oven and bake them with charcoal fire for about three hours. After cooling, cut into strips and serve.
Remove the fascia from the selected beef and cut it into long strips (easy to dry) with a knife. Salt, onion, ginger, sugar, etc. Mix in a small bowl to marinate the meat.
/kloc-after 0/2 hours, hang the meat on a stainless steel shelf and put it in a ventilated place. According to the degree of air drying in different regions and seasons, it can be dried normally for about ten days, and the weight is about 40% of that before air drying.
Hang the meat strips in the oven and bake them on a charcoal fire for about three hours. After cooling, cut into strips and serve.