1. After selecting the lean cattle, the legs are clean of lean meat, without touching raw water, the fascia is removed, trimmed into neat rectangular blocks, and evenly sliced into extremely thin large pieces of meat. Wipe the sliced meat with salt that has been fried and ground, roll it into a cylinder, put it in a bamboo basket, and put it in a ventilated place to dry the blood. Spread the dried beef on the back of a bamboo basket, put it on a small charcoal fire to dry the moisture, steam it in a cage for half an hour, then cut the beef into slices with a knife of 5cm long and 3cm wide, steam it in a cage for half an hour again, and take it out to cool.

2. the vegetable oil is cooked, add a little ginger and pepper, and leave the end of the oil pan away from the fire. After 1 minutes, put the oil pan on the fire again, and remove the ginger and pepper. Then evenly spread the beef slices with mash juice and fry them thoroughly in the oil pan, and stir them gently with a colander while frying. When the beef slices are thoroughly fried, remove the pot from the fire and take out the beef slices.

3. Leave 5g of cooked oil in the pot, then add fermented glutinous rice juice, allspice powder, white sugar, pepper noodles and pepper noodles on the fire, add beef slices, stir well, add monosodium glutamate, mix well with cooked sesame oil and air-cool.

Common problems and solutions:

Lack of crispness. The entrance does not melt slag. This is a common problem. This may be due to poor selection of materials, failure to choose clean lean meat, and the meat contains materials such as fat meat and tendons. To make Dengying beef, you must choose the best lean beef; Second, the fascia was not completely removed during processing; Third, the beef slices are cut too thick; Fourth, the frying temperature and time were not well mastered. When operating, the beef slices must be thin and fried thoroughly.

there are too many condiments, and the subject and object are translocated. Dengying beef is a food with beef as the main ingredient, supplemented by various seasonings. However, some stores produce Dengying beef that is not worthy of the name, and often the seasoning is more than the main ingredient, especially the oil pepper is put too much, which masks the crispy feeling of beef, and some of them have no color, fragrance, taste and shape of Dengying beef at all.

Method 4 (air-dried beef jerky)

Ingredient: Made of beef selected from cattle, with Mi Long, cucumber strips and cucumber strips (all the meat on the buttocks of cattle) as the main ingredients.

auxiliary materials: salt, onion, ginger, white sugar, peanut oil, etc.

pickle first, and then air dry. Because of the special geographical environment and dry climate in Inner Mongolia, it is easy to dry.

1. remove the fascia from the selected beef, and the slicer is a long strip. Salt, onion, ginger, sugar, etc. are blended in a small bowl to marinate the meat;

after p>2.12 hours, hang the meat on an iron rack and put it in a ventilated place. It can be used for 1 to 3 days according to the air dryness in different regions and seasons. The air in Inner Mongolia is dry, so the air drying time can be used less;

3. Take down the meat strips and cut them into pieces of four or five centimeters. Put the wok on the fire and pour peanut oil into the hot pot. When it is 4% hot, put in dry beef and fry it for about 3 minutes (the oil temperature should not be too high), and take out and drain the oil;

4. when it's ripe, you can put it on the plate and serve it.

Method 5 (spiced beef jerky)

Ingredients: beef, onion, ginger, white wine or cooking

Accessories: cooked peanuts, cooked sesame seeds, fragrant leaves, fennel, dried hawthorn, clove, pepper, spiced powder, oyster sauce and crystal sugar

1. Cut the beef into small pieces and soak it in clear water for 1-2 times.

2. Wash and remove the beef, put it in the pot, add water to increase the onion and ginger slices, and then pour in some white wine;

3. Open fire for boiling. After the water is boiled, remove the floating foam on it, turn to low heat for 1-1.5 hours, add a little salt after stewing for 1 hour, and continue stewing for a while;

4. When you stew beef, you can prepare spices: take a proper amount of cooked peanuts, cooked sesame seeds, fragrant leaves, fennel, dried hawthorn, clove (2 capsules) and pepper;

5. put it in the processor and break it;

6. Add some spiced powder to the broken spice;

7. Add some oyster sauce and cooked sesame seeds for later use;

8. Take out the stewed beef and drain the water;

9. Put a proper amount of oil in the pot, pour in the beef, and stir-fry constantly with medium heat;

1. It took more than 1 minutes to fry until the water was basically dry.

11. Take it out for later use;

12. Pour some more oil into the pot, add rock sugar, and stir-fry the sugar color with low heat;

13. Stir-fry until the rock sugar melts and turns brown;

14. Pour in the beef and stir-fry until the sugar color is evenly wrapped on each piece of beef;

15. Add the beaten spices, oyster sauce and cooked sesame seeds, and copy evenly;

16. Cook.