Air dried beef jerky

Air-dried beef is also called Inner Mongolia beef jerky. Production method Ingredients: 400g of beef (selected meat at the hind legs of Mi Long, cucumber strips and cucumber strips) Seasoning: 3g of salt, 20g of onion, 10g of ginger, 20g of white sugar and 1000g of peanut oil, etc. Production process 1. Remove the fascia from the selected beef and slice it into long strips. Salt, onion, ginger, sugar, etc. are blended in a small bowl to marinate the meat. 2.12 hours later, hang the meat on the iron shelf and put it in a ventilated place. It can be used for 1 to 3 days according to the different air dryness in different regions and seasons. The air drying time in Inner Mongolia is less. 3. Take down the meat strips and cut them into pieces of four or five centimeters. Put the wok on the fire and pour peanut oil into the hot pot. When it is 40% hot, add dry beef and fry it for about 3 minutes (the oil temperature should not be too high), then remove and drain the oil. When it is ripe, it can be served on a plate. Keep it dry and store it normally, in a low temperature, air-dried and dry place. Pay special attention not to store in damp places, so it is not recommended to store in the refrigerator, because there is moisture in the refrigerator, which will accelerate the deterioration of beef jerky hair.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)