Authentic spicy beef jerky

Preparation of ingredients: beef is washed and cut into 1*0.5*0.5 cm pieces. The size of beef pieces can be adjusted according to personal preference. Too big is not delicious.

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2. Pour the cut beef into the pot and stir fry, and stir fry the water in the beef (never put oil). There is a lot of water in beef on the market now, and one catty of beef can be fried for 2 liang of water. Stir-fry until the surface is dry and some are sticky.

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3. Take out the fried beef, clean the wok, heat the wok, and add cooking oil when the temperature rises. When the oil temperature is 70% to 80% hot, pour in the fried beef and fry it dry. (In the south, there is only the condition of air-dried beef in winter, and it is fried in other seasons. ) 4. The beef is fried until it shrinks and turns dark brown. Drain after chewing.

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5. Pour out the excess oil and use it for other purposes. Return the beef to the pot and stir fry over low heat.

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6. Add spices and seasonings, stir-fry for 1 min, then pour in yellow rice wine and glutinous rice wine and stew until it tastes good.

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7. The stewing process takes about 20~30 minutes, the soup is stewed dry, and a little sugar is added before cooking.

tips &； skill

1. Yellow rice wine, also called Hakka fermented wine, is a local rice wine, which can be used for cooking besides drinking. If these two kinds of wine are not available in the market, they can be stewed with 80g liquor and 500g beer.

2. Adding sugar before cooking can enrich the taste of beef jerky, make it shiny and appetizing.