Processing technology of air-dried meat

At the end of each year, often at the end of 1 1, when the temperature is below zero, Tibetans will cut beef and mutton into small strips and hang them in the shade to let them air dry naturally, which not only removes water, but also retains flavor. You can take it down and bake it or eat it raw in February and March next year. It's delicious. After air-drying, the meat is crisp and unique in taste, which makes consumers have endless aftertaste.

The general restaurant production method is: marinate the meat with salt for one day, marinate it with seasoning for one day, and put it in the air drying room for air drying and smoking. Ingredients: 400g of beef (hind legs).

Seasoning: 3g of salt, 20g of vinegar, 30g of sugar and 30g of peanut oil 1. Beef (hind leg beef) is stripped of fascia, sliced with a knife, spread on a dustpan, placed in a ventilated place and dried for 2 ~ 3 hours.

2. Set fire to the wok, put peanut oil into the wok, when it is 40% hot, add beef jerky and fry for 3 minutes (the oil temperature is too high), and take out and drain the oil.

3. Put the salt, vinegar and sugar into a small bowl, gently pound the fried meat into small pieces of 2 to 3 cm by hand, put it back into the pot, pour the sweet and sour juice on it, evenly pour the sesame oil into the pot, and plate it. 1. Air-dried meat can be made into several kilograms at a time, but it can only be collected and preserved after drying.

2. when frying, it should be crisp but not burnt, and master the heat.

3. The taste type can also be adjusted to be dipped in juice.