Spicy beef jerky

10 pounds of beef after the rump, cut into strips of meat thick with little thumb, rinse off the blood and water to control the dry water, add the marinade and marinate for 12 hours. Marinade, tender meat powder 50 g, salt 25 g, pepper 20 g, cooking wine 150 g, oyster sauce 100 g.

Stir-fry, salad oil 250 g, grass fruit 6 g, 8 dime 6 g, 30 peppercorns, 50 sesame peppercorns, 20 dried Thai peppers, 180 g dried chili peppers. Fresh millet spicy 40 grams, ginger minced 20 grams. Spicy fresh sauce 150 g, Meiji fresh soy sauce 25 g, sugar 150 g, broth 3 kg (can add red yeast rice)

Fry the marinated beef strips 60% of the oil and fry them lightly. Control dry oil and set aside. Sauté the stir-fry on the top of the pot, then stir-fry the ingredients, then add the broth and spices, put the beef in the soup for 25 minutes (low heat), then add the dried paprika, three coriander, 30 grams of white sesame seeds, 500 grams of red oil, slowly half fried and half fried over low heat, and the surface of the beef can be charred to get out of the pan.

Likes and attention, thank you.