Spicy beef jerky

Overview

Home-dried cured beef jerky, paired with unique Hunan chili, is delicious and goes well with rice.

The beef that is dried in my hometown is relatively dry. I boil it in water until soft and then wash and slice it for later use.
I prepared two kinds of chili peppers, the short one is dry and spicy, and the long one is Hunan chili brought from my hometown (super delicious with rice)
Long Hunan peppers will be dry. Soak them in boiling water for 10-20 minutes before cooking. You can cut them into longer ones. This kind of cooked peppers are both delicious and can be eaten with rice. Ginger can be shredded, garlic can be diced or cubed, Chaotian spicy can be chopped a little, and set aside.
Cut celery into long strips and set aside.
I personally like to cut garlic sprouts because they feel more beautiful when cut.
Prepare a hot pan and add oil. Heat the oil until it is 80% hot, first add the chopped garlic cloves and saute until fragrant, then add the beef and stir-fry, add shredded ginger, chili pepper, and a lid of Erguotou white wine and stir-fry (to enhance the flavor). 2. Continue to stir-fry until the beef is cooked to the degree you want (stir-fry for 2 minutes). Add celery, appropriate amounts of salt and soy sauce, add a small amount of water and cook for 2-3 minutes (cooking for too long will cause the celery to become rotten and not crispy enough).
When the water begins to dry up, add garlic sprouts, a small amount of spicy oil, and MSG, stir-fry for a while, and it's ready to serve. Excluding preparation time, the cooking process takes about ten minutes at most.