Yak 5500 grams

Yi Yan rice bowl

Green pepper noodles and half a bowl of rice

Pepper noodles banwanfan

One to half lemon juice.

Some sugar

Number of ropes

The practice of blowing beef jerky in the wind

Wash and drain yak leg meat. Change the knife into a long strip the size of a corn cob.

1. Carefully salt the beef and marinate it for two days. Beef will produce moisture during curing, and salty blood will be poured out. 2. Pour lemon juice and sugar into beef and mix well. 3. Pour pepper noodles and Chili noodles into 2 cups and mix well. Leave it for two days. Pour the beef on the floor every half day on the road.

Put the corned beef on the rope. Hanging in a dry and ventilated place, no sunlight. Let it dry for about 20 days. Do it.

Freeze beef in the refrigerator when you don't eat it. When you want to eat, put it in an electric pressure cooker and cook it at the beef and mutton stall. When it is cooked, take it out and cool it. Slice. You can eat it in a clean container!

Final result

skill

1. Beef should be salted before seasoning, which will be more delicious than salt and other seasonings.

2. My 1 1 kg beef is less than 4.5 kg after air drying. It seems that the loss is still quite large.

Pressing with a pressure cooker before eating will be more chewy than cooking.

4. The seasoning I made without buying is very heavy and thick. But definitely healthier. There is no such medicine.

Comrades who are too tasteless can boil their favorite seasonings into juice and soak sour beef.