Beef jerky
By VicentaLakin
Miyang, Sichuan Province, is the second largest city in Sichuan, as the name Miyang became familiar throughout the country as a result of the disaster in 2008. After the wounds, the sun has come back to its former vitality and has become more spiritual and dynamic. In fact, Myeongyang City was almost harmless, and the worst hit was Kitagawa County, where a whole new Kitagawa has been formed, and I've seen it for 11 years at Spring Festival, a very beautiful little town, everything is new and it looks so good. The rice powder is the most popular breakfast of the Yin people, and my bear always talks about its taste, but I don't eat much, but I have to admit it's delicious. Bear's classmates sent us some dry stuff from Sichuan a while ago, and they found it so strange that they didn't know what it was, that it was a raw material that had been used in the rice powder, that one of them was made out of smoked rice powder, that it smelled uniquely, and that it was more delicious to make saps. Actually, in the rice mill in the sun, it's usually called beef squirms, but if I call my title beef squirms, it feels like it's a little repetitive. Because Wuhan doesn't have rice powder like that, he just imagines being a fool, remembering his last release, so he also emphasizes here that this is a mountain fund, just to share with you the pleasure of making food, and that it is not worth it. The rice powder is more than 1800 years old. When the three countries were told, Liu Qian and Liu Bae-sang, who had just entered the country, met in Dongshan, Sichuan, who had long heard that Sichuan people were good at cooking and offered to taste their food. Liu Qi said, “A man in this mountain is a woman who cooks well, has a tradition of milling rice, making silk, making himself with chicken meat and so forth, boiling water, eating good soup, and being famous.” So Liu ordered his men to call the housewife up to the mountain to make this wonderful dish. Before the table, Liu Bei and the people will smell a spicy smell. It took a while to eat. At the end of the meal, Liu Beiton came up with a spirit, and his men were all so excited. And look up and down, the paddy and the siren. Liu can't help but touch the palm of hands: "Blessed is the joy of today! Later, Sichuan civil strife was similar. In Shangyang, in the street alleys, the rice mills on both sides of the street are spicy。
Recipe Recommendations
- beef appropriate amount
- Smoked dried bamboo shoots appropriate amount
- Jiang appropriate amount
- green onions appropriate amount
- garlic appropriate amount
- dried chili of 2
- pepper appropriate amount
- bean paste appropriate amount
- octagonal of 2
- geranyl appropriate amount
- cinnamon 1 block
- grass fruit one
- cumin appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Beef jerky

1
Dry water was immersed for one day, during which time water was exchanged several times。
2
Wash beef。
3
Beef and spores cut into small particles。
4
Prepare ginger, onions, garlic。
5
The boiler is oiled, heated, roasted with beef grains, starting with a lot of bubbles, dry water will disappear and beef will be blown up with more oil, with periods of ice cream, peppers, eight horns, fragrances, cinnamon, grassfruit and fragrance。
6
Beef sauce dried and put in bean petal sauce。
7
They continue to turn over, pour into dry water, and then let them smoke, smoke, drink, and finally put pepper and vanilla。
8
Just pour hot water, and the fire will boil for about 30 minutes。
9
Cooked noodles and poured beef-dried tarts, and then added chili oil, chickens, salt and onions to their tastes。Beef jerky Make Tips
Ingredients: Beef, Smoked dried bamboo shoots
Aromatics: Ginger, Green onion, Garlic, 2 Dried red chili peppers, Sichuan peppercorns, Doubanjiang (Chili bean paste), 2 Star anise, Bay leaves, 1 piece Cinnamon bark, 1 Tsaoko, Fennel seeds
Seasonings: Light soy sauce, Dark soy sauce, Cooking wine, Rock sugar, Five-spice powder (or 13-spice powder), Pepper powder
1. Since this is for making meat sauce (Saozi), you need a relatively large amount of oil. When stir-frying the beef cubes, it is somewhat similar to frying them.
2. Chicken essence and salt do not need to be added when making the meat sauce; just add them when eating the noodles.