Dai-flavored beef jerky

Overview

Chung: chōng to put something in a stone mortar or mortar to pound off the skin or mash it. Niu Ganba is a unique flavor food in Yunnan. Generally, in autumn and winter, high-quality beef from the hind legs of fat beef cattle is selected, supplemented with an appropriate amount of salt, pepper and other seasonings, and processed by rubbing, pickling, sun-drying and other processes. It can be fried, boiled or roasted when eaten. The Dai people like to eat glutinous rice. They are accustomed to mincing beef ganba with various condiments and eating it with glutinous rice. Therefore, ganba is one of the three famous dishes of the Dai people. Every time when the market comes, Dai women will sell this specialty dish in the market to earn some pocket money.

Tags

• cold dishes
• common dishes
• dai cuisine
• beef ganba
• coriander root
• garlic
• msg
• spicy
• wild coriander
• zijiang
• salt

Ingredients

Steps

1. 1 Put the chili in the wok, slowly simmer over low heat until fragrant, then take it out and let it cool.

   

2. 2 Cut the beef into thin slices.

   

3. 3 Clean the wild coriander, kohlrabi root, ginger and garlic and place them on the chopping board.

   

4. 4 Cut wild coriander and kohlrabi roots into small pieces, and cut ginger and garlic into small pieces.

   

5. 5 Heat some oil in a wok, fry the beef balsam slices until cooked, take them out and let them cool.

   

6. 6 Put the sauteed chili peppers into a garlic mortar, add a little salt and MSG and grind until fine.

   

7. 7 Chop the chilies finely and add ginger and garlic into a puree.

   

8. 8 Add the dried beef and continue pounding until the dried beef becomes floss.

   

9. 9 Add wild coriander and kohlrabi roots and continue to pound for a while before serving.