Secret beef jerky
Overview
I made five-spice pork jerky last time. Unexpectedly, many friends liked it. One friend left me a message after following the recipe and saying it was delicious. This is probably the happiest reward I've ever received since writing a recipe. I sincerely hope that my recipes can provide you with some reference or inspiration for cooking food. I can’t say that my recipes will definitely taste delicious. Because China’s food culture is so rich and broad, slightly different regional differences in eating habits can mean very different things. Some like sweets, some like sour food, some like salty and spicy flavors, and some prefer the original taste of light food... Since ancient times, there has been a thankless profession that is cooking. The so-called difficulty in convincing everyone means that no matter how good a chef is, it is difficult for everyone to praise the dishes he makes. But I will continue to write my recipes because it is a part of my life. It is my original intention to record the food I cook every day and every scenery I have experienced in life. Life is too short and fleeting. I don’t seek to please anyone, but I hope that the hands that tap the keyboard can freeze the beautiful memories I have experienced every day into words. Leave it to yourself to reflect slowly in the future... Today's secret beef jerky is a little different from the last time. Why use the secret recipe? Because all the secret recipes seem to have delicious subtext, hehe! Needless to say, you know it!
Tags
- hot dishes
- common dishes
- children
- late night snack
- snacks
- beef shank
- braised sauce
- cao guo
- cinnamon
- cooking wine
- cumin powder
- dried chili powder
- five spice powder
- indian red chili powder
- light soy sauce
- oil
- onions
- sesame
- sesame oil
- sichuan pepper powder
- star anise
- white sugar
- zanthoxylum bungeanum
- cinnamon powder
- cumin
- fragrant leaves
- ginger
- hoisin sauce
- ketchup
- salt
Ingredients
- Beef shank Appropriate amount
- Braised sauce Appropriate amount
- Cao Guo 2
- Cinnamon 1 root
- Cooking wine Appropriate amount
- Cumin powder Appropriate amount
- Dried chili powder Appropriate amount
- Five spice powder Appropriate amount
- Indian red chili powder Appropriate amount
- Light soy sauce Appropriate amount
- Oil Appropriate amount
- Onions 1 root
- Sesame Appropriate amount
- Sesame oil Appropriate amount
- Sichuan pepper powder Appropriate amount
- Star anise 3
- White sugar Appropriate amount
- Zanthoxylum bungeanum 20 pieces
- cinnamon powder Appropriate amount
- cumin Appropriate amount
- fragrant leaves 5 pieces
- ginger 5 pieces
- hoisin sauce Appropriate amount
- ketchup Appropriate amount
- salt Appropriate amount
Steps
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Wash and cut the beef into 1.5-inch long and 1cm wide strips (approximately).
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Pour cold water into the pot, add beef, add cooking wine, star anise, cinnamon, bay leaves, grass fruits, cumin pepper, green onions, and ginger slices and bring to a boil. Simmer for another half an hour, skim off the blood and residue, and pour into a bowl.
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Heat oil in a pan (you can add a little more oil), add beef strips and stir-fry, then add salt, sugar, light soy sauce, braised sauce, hoisin sauce, five-spice powder, Sichuan pepper powder, cumin powder, dried chili powder and Indian red pepper powder (for color and spiciness), cinnamon powder, and continue to stir-fry for a few minutes. Turn off the heat. (Because this step uses a lot of materials, you can prepare it in advance to avoid missing it in a hurry.)
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Place the beef in a baking dish, add tomato sauce, sesame oil and cooked sesame seeds and mix well. Oven at 200 degrees Fahrenheit. Take out of the oven in 10 minutes, cool and serve. (If you don’t have a baking pan, this step can be replaced by a microwave oven, but you need to control your time and energy.)
