Beef jerky
By VicentaLakin
Almost all Chinese people love beef jerky, but probably no one in any region can make as much beef jerky as Sichuan. Food safety is now being addressed, and it has been investigated that most beef-dry producers are small-scale workshops and that they cannot choose high-quality beef and have to put preservatives and perfumes in order to save costs and keep them longer. In order to reassure everyone and enjoy themselves, today I present the old Chengdu beef jerky in the tunnel. Because some of the links were improved, they were named "Old Chengdu private beef jerky."
Recipe Recommendations
Steps for Beef jerky
1
The raw beef is boiled in fresh water for the purpose of going to the blood water and when it is boiled in the appropriate quantities of ginger, pepper and onions. (There must be no blood in it, it should be cut and boiled)
2
Cut the boiled beef into long strips of similar sizes and put it in a pot with salt, pepper, 13 fragrances, a small amount of sugar, white wine (must have enough salt and no more salt at the back; furthermore, it is recommended to stay in the fridge for the night, but not less than an hour)
3
(b) Fill the pot with enough calibration oil, pour the salted beef into the pot and water it, (watch the beef, not scoffing, a bit dryer if you like to chew) and pull the beef out and pour out the oil
4
A small amount of cold oil is poured into the pot, with pepper noodles, pepper noodles, sugars, chickens, sesame, fragrances followed by a little flamingo
5
Pour beef into a frying pot