"Beef jerky" is a traditional dish in Sichuan cuisine. When cooking this dish in a restaurant, it is usually fried first, then the excess oil is poured out and dried. Many products produced by restaurants every day generally do not cause waste. Can be made at home.

skill

1, it is ideal to choose the tender part of beef tenderloin for this dish. When cutting, cut with a knife, which will be more crisp and chewy.

2. The shredded beef doesn't need any beating and pickling, just decant the water and put it into the pot. Be sure to fry it in hot pot and cold oil for the first time. Don't put too much oil for the first time, as long as you can slide the meat into a non-stick pan.

When cooking this dish for the second time, the firepower should not be too large, but not too small. Household cookers can use medium fire.

Kitchen utensils used: wok