Niu Ganba practice is as follows:

1, first divided into upper and lower two large pieces of meat hanging, and then along the meat seam, pick into 24 pieces, 12 pairs of net meat.

2, to be divided into meat ventilation and cool, and then marinated. Sprinkle salt on the meat and rub it repeatedly until the meat is soft, the salt is fully soaked, all the salt grains are melted, and the salt flavor penetrates into the beef.

3, and then put into the pottery big urn cylinder yard, compaction. After pickling, the mouth of the jar must be covered with hard paper or burlap tightly tied. Pickled 15 to 20 days, and finally choose a sunny day to dry the cattle dry bar in the sun.

4, the night to be staggered dry bar stacked, the top with a heavy object to press well, one is to make the internal moisture pressure out, and the second is to make the dry bar flat and neat, the protruding place to use the handle of a knife or a wooden stick to knock, so that the dry bar surface is smooth and beautiful. After drying, the surface of the dry bar hardened to show a beautiful chestnut color, you can hang into the indoor ventilation storage.

WuLiang Beef Jerky

The pure folk craft of WuLiang Beef Jerky, from ecological pure beef, without any food additives and preservatives, is listed in large quantities in autumn and winter every year, and it is the preferred choice for the preparation of specialties, with a mouth-watering aroma.

From feeding, slaughtering, marinating, every step is extremely careful of the immeasurable beef dry bar, is an integral part of the Jingdong special food culture. Hui people to preserve the culture of food through the years, enduring, national wisdom and the collision of the plateau climate, bringing the unique flavor of the immense cattle dry bar.