How to make spiced pepper beef, which is more delicious than the beef jerky sold in the supermarket,

This kind of dried pepper beef with boundless love integrates the characteristics of braised vegetables, and the taste is milder than beef jerky, coupled with the cooperation of ginger millet pepper shreds, everyone pokes one with a wooden skewer when eating, don't be too crispy.

Spiced dried pepper beefMain materials: beef tendon meat, two catties of marinade, a bag (according to the application), rattan pepper, a handful of hemp flavor, self-manipulation of ginger, half a small piece of fresh ginger, a large piece of ginger, love to eat ginger, can come more auxiliary materials: a bunch of millet peppers, pickled wild peppers, seven or eight green onion roots, two subheadings, dried peppers, a small bowl of salt, an appropriate amount of salt, extremely fresh, appropriate edible oil, less than beef jerky, due to the prior marinated processing technology:

First halogen, the marinade is selected by yourself, I bought the extraction marinade of Liao pork ribs, and it is also very easy to use in Chongqing's own home marinade. As the old saying goes, one day I saw a man in the supermarket called Lu Zhishen, who ate it and was able to pull out the tree. After soaking the beef in cold water for half an hour, boil it in boiling water to wash off the white foam on the surface and wait for marinade.

When boiling water, by the way, wash the millet pepper, dried chili pepper, wild pepper, remove the stems and seeds and cut them into thin strips, and cut the green onion roots, ginger and old ginger into thin strips.

The application of marinade, the beef sauce marinated into the flavor, the old brine is better I use the Sichuan marinade tone will be more deep, more in the northern region as a stew, light color, you can choose your favorite marinated beef, cut into strips reserved (not to make beef jerky, not easy to shrink too much, can be cut slightly shorter).

Add the oil tested in the test, add shredded ginger and shredded wild pepper and stir-fry to bring out the fragrance, put in the marinated and cut beef strips, and stir-fry until the moisture subsides partially, and the beef fades at first.

Add shredded dried chili peppers, shredded wild peppers, rattan peppers, and slightly stir-fry in the case of a simmer, it is very easy to fry old, and it will be more flavorful when it is fried and ......Add shredded millet chili peppers, green onions, and shredded ginger to stir the pot to taste, add salt and light soy sauce to taste, and remove from the pot Tips.

The key point of this dish is that the beef flavor is halfway between stir-fried beef and beef jerky, which is older than home-cooked dishes and more tender than beef jerky. It can be used as a snack, and it can be refrigerated overnight to let the flavor infiltrate a lot, and the taste is more sufficient Clean and boil the meat before the sauce marinade, which can remove the fishy smell very efficiently, but let the old brine residue formed less and less, so that the braised pork ribs or chicken thighs will be very delicious in the future.

Pay attention to the texture when cutting, and the beef will bite off Ginger shreds and wild peppers are solved first, so that the taste can go out, and the dried chili shreds and rattan peppers that are very easy to paste are added after being put in, and the salt content is adjusted according to the saltiness of the previous marinade. The marinade I used is salty enough, but the thickness of the beef is underestimated here, resulting in a lack of spicy, so I added a spoonful of rattan pepper and chopped pepper, and the spicy one has long been the processing technology of spiced pepper beef, warmly welcome to fill, if you like it, you will understand and leave a comment, your attention and evaluation is the driving force.

Cut the chili pepper into sections, then stir-fry it with oil, then add the beef and stir-fry it, the beef must be thinly sliced and then put in the five-spice powder and then light soy sauce, oyster sauce, chicken essence, etc.

Spiced pepper beef is delicious like this: choose your favorite marinade first, then clean the beef, and cook the marinade and beef together.

Be sure to pay attention to the choice of beef, pay attention to the use of marinades, you can add some rattan pepper to it, so that the taste is more delicious, and you must pay attention to the temperature when roasting.

<> "Spicy Beef Jerky.

Ingredients: Cattle hungry bridge meat or yak meat foreleg meat, which does not come out of firewood. Coriander, green onion, star anise, bay leaves, cinnamon, grass fruit, peppercorns, peppercorns, chili pepper noodles, ginger, chicken essence.

Method:1Cut the beef into strips, blanch the water, remove the blanched floating powder, and then wash and set aside. Add another pot of water to the beef, add ginger, peppercorns, star anise, bay leaves, cinnamon, and cook for about 40 minutes.

2.Fry the beef in the oil pot, fry the beef dry, and Qi Xi takes the oil out of the pot.

3.Add Sichuan pepper noodles and chili noodles and stir-fry to taste. Put some chicken essence in the pot and sprinkle with cooked white sesame seeds. Finally, put the fried beef jerky in and stir-fry together, so that the beef evenly sticks to the sauce and then comes out of the pan.

After the beef is washed, cut it into long strips about 5cm wide along the lines, drain the water, evenly spread fine salt on the front and back of the beef jerky with your hands (salt is used according to personal taste, and the mouth weight can be wiped twice), put the salted beef jerky in a breathable tray, put it in a ventilated place, and turn it over every 24 hours. After about a week, you can start baking, brush a layer of oil on the grill of the oven, evenly put the dried beef jerky on top, wrap a thin layer of oil on the baking tray with tin foil and put it on the bottom layer of the oven, preheat it at 220 degrees for 10 minutes, and then put the grill in, in the middle layer. After 5 minutes of 220 degrees on the heat, observe through the window that the fat part of the jerky turns golden brown and there is oil overflow, then add 2 minutes of baking, put it on a kitchen paper towel to absorb the oil, and then you can eat it, you can put it in a sealed jar and put it in the refrigerator for fresh storage.

The beef is cleaned, cut into strips and marinated with salt. Then it is divided into an air-drying machine to air-dry, and the air-dried beef can be baked in the oven. If you want to make five-spiced flavors, you can add fragrant powder when the beef is marinated.

First put the beef in a pot and blanch it, then take it out and cut it into beef jerky, then add a little light soy sauce, dark soy sauce, salt and corn starch to marinate, and then put it outside to dry for a while.

First, marinate the beef jerky with condiments. Then let it air dry outside for a certain amount of time. After drying, it is just as delicious as the one you bought.