How to make oven-free beef jerky

1. There are a lot of ingredients, basically just add pepper, aniseed, bay leaves, and cinnamon

2. Clear water Add the ingredients after the beef is submerged

3. Two basins are enough

Steps of making beef jerky

1. Wash the beef, remove the white part and cut into cubes Add cooking wine to remove the fishy smell

2. Add green onion, white ginger slices, dried hawthorn in the water. When the water is still cold, add the beef and start boiling. When the water boils, turn to low heat and simmer for 40 to 60 minutes. You have to remove the foam. In fact, if the meat is of good quality, there will be no foam. The reason for adding beef when the water is cold is because the soup cooked in this way can be used as stock and it will be very clear. You can leave it to make stock.

3. When cooking beef Start making the seasoning. The ingredients for three kilograms of beef are as shown in the picture. You can add or subtract the cloves in proportion according to the amount of meat. Be sure not to have too many, otherwise it will be bitter. I used twice as many sesame seeds and almonds as shown in the picture. There is no room for nuts on the plate. You can use whatever you like. Walnuts. Ah, peanuts are OK

4. In the previous step, use a food processor to grind all the seasonings. After that, the flavor will be particularly fragrant. You can also smash them, but it takes time and effort and is not very uniform. Pay attention to these powdered seasonings. I used 2/3 of what I couldn’t use. I packed the rest and could use it next time or save it as a mystery seasoning. If it’s troublesome to make once, just make more.

5. I kept 1/3. It’s in a bag, hahaha, it can be used for cooking or anything

6. Add the remaining oil and cooked sesame seeds without stirring.

7. The beef will be cooked in about 15 minutes. Add salt before and cook for a while, then remove the water and remove the beef cubes. The beef cubes have become smaller. I was so greedy that I ate several pieces.

8. Add oil to the pot and fry the beef cubes for a longer time. The longer the outside of the finished product is, the drier it will be

9. After frying, it will be about the same color as it will come out

10. Add oil to the pot and add rock sugar until the rock sugar melts into a brown liquid

11. Pour the beef into the pot and stir-fry until the sugar color is even on the beef. Just don't make it too high or it will burn or it will be bitter.

12. Pour the powdered seasoning into the pot and stir-fry thoroughly until evenly distributed. Turn off the heat. Or taste it while frying. If you like the barbecue flavor, add some barbecue powder. If the curry is spicy, add curry powder. If it’s spicy, add chili powder. But I didn’t add it because it’s already delicious.

13. The finished product is delicious. No need

14. This is the water used to cook the meat and has turned into soup stock. There is no trace of foam. Bag it and put it in the refrigerator. The shelf life is about 2 to 3 months. It can be used to make soup or hot pot soup