How to make spicy beef jerky

Overview

Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also lasts for a long time without deterioration. Buy fresh beef and make beef jerky yourself. It is not only a must-have snack at home, but also a great snack for entertaining friends.

Tags

• private kitchen
• beef
• chili
• chili noodles
• cooking wine
• five spice powder
• ginger and garlic
• green onions
• onions
• sesame
• sichuan pepper oil
• sichuan pepper powder
• star anise
• white buckle
• white sugar
• zanthoxylum bungeanum
• cumin
• soy sauce

Ingredients

Steps

1. 1 Step 1: Wash and cut the various ingredients with blood-free water. Cut the beef into pieces of about half a pound and put them into the pot. Add cold water to cover the surface. Add salt and an appropriate amount of cooking wine and cook together. The water will appear white at first. At this time, foam will begin to appear. Remove the foam during this process. Finally, when the water boils and the color becomes clear, you can turn off the heat.

   

2. 2 Step 2: Cut the beef, take out the beef, rinse it with water and cut it into strips. The beef strips should be about the thickness of your little finger. If it is too thick, it will not be easy to taste. Because beef is usually thicker, it is not easy to cook all the beef except for the blood water, so it is still a little red in the middle but it does not matter. After the beef is cut, set aside.

   

3. 3 Part 3: Boil the spices. First, pour vegetable oil (peanut oil is best, and the beef jerky will be the most fragrant). Since the beef needs to be fried at the end, the amount of peanut oil must not be less. It is recommended to cover the beef. Put the onions, scallions, shallots, ginger and garlic prepared earlier into the pot and stir-fry, which usually takes at least 40 minutes. When the color of the ingredients gradually turns yellow, add the peppers and peppercorns. It is best to rinse the peppers and peppercorns to prevent them from turning brown quickly after being put out of the pan. Turn off the heat when the onions turn golden brown. Remove all the ingredients from the pot, squeeze out as much oil as possible from the ingredients, and leave the base oil for frying the beef.

   

4. 4 Turn on medium-low heat, when the oil is warm, add star anise, cumin, white buckwheat and other spices and stir-fry for about 2 minutes, then add the cut beef and stir-fry. After the beef has changed color, add high-fresh soy sauce and an appropriate amount of rice wine and continue to stir-fry. Slowly as the water evaporates and there is more and more oil in the pot, turn the heat to low. This process will take about half an hour. At this time, adjust the low heat so that the beef cannot be fried too dry. Turn off the heat when the hardness of the beef reaches the hardness you like.

   

5. 5 Season to taste at the end. Scoop out the excess oil in the pot, leaving some base oil. Turn on low heat, add a spoonful of soy sauce, salt, and a spoonful of sugar. Stir-fry for a few times and then add the five-spice powder and Sichuan peppercorns and stir-fry evenly. Add the chili powder. It is recommended to add it in several times. You can add it according to your own preferences. Add it to the level you like. Stir-fry evenly, turn off the heat, drizzle with pepper oil, sprinkle with cooked sesame seeds and serve.