Or it can be made into clay pot rice, which requires adding some auxiliary materials, such as carrots and parsley. , fragrant and soft. Air-dried yak meat is made by ordinary people in Tibet with the most traditional technology. Air-dried meat is usually more common after spring and is usually cooked at the end of each year, so it can be eaten in early spring.
Extended data:
Air-dried yak meat is a selected fresh Tibetan yak meat. Its meat is crisp and delicate, and the texture of each piece of dried meat is clear. This kind of air-dried meat looks hard, but in fact it tastes crisp. Tibetans like to eat dried beef and mutton. Nowadays, air-dried yak meat has become a must-have food for tourists to visit Tibetan areas.
In fact, it is extremely delicious to take it down for baking or raw food after March of the following year. The taste is natural beef jerky, with little moisture and almost no fishy smell. You don't have to worry about the taste, it's in line with the public's taste. It is not special, and it is definitely a good food. It will be unforgettable after eating.
Air-dried yak meat is made by ordinary people in Tibet with the most traditional technology. Air-dried meat is usually made in winter, usually at the end of 1 1. At this time, when the temperature is below zero, cut the beef and mutton, hang them in the shade, air-dry yak meat with a secret formula, and then air-dry them in the shade. If it can't be exposed to the sun, let it freeze-dry for a long time, that is, remove water.
Keep the taste. Carefully-made air-dried yak meat ensures natural health. Natural flavor, improve resistance and immunity.
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