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During the Republic of China period, many people in Wenchang chose to leave their hometowns to go to Nanyang to work hard in order to make a living, and in order to cope with the long sea journey, people made beef jerky that was easy to carry, as a ration for long journeys. And these beef jerky, in turn, are made by the people of Jinshan Town.
When it comes to Jinshan beef jerky, most people will think of these brands such as Zhang Xiongyamei on the market, but according to the Records of Wenchang County, during the Republic of China, Jinshan beef jerky was represented by four families, such as Dongzhai Er, Luo Douhong, Mi Xingjie, and Hengxing, and this time, we want to talk about one of them---- Mi Xingjie.
According to the owner, the shop was founded by his mother, who was nearly 100 years old and learned the craft of making Jinshan beef jerky at a young age, and the street where the storefront was located was called Sheng Ding Street, and there were rice shops on both sides of the street, so his mother was also called Mi Xing sister-in-law.
Jinshan beef jerky is usually made from local free-range cattle, there are cattle and buffalo, the front and back legs are muscle-tight, it is the best part to make beef jerky, usually the fascia of the beef is removed first, and then the beef is cut into 5 cm thick beef pieces.
Finally, the washed beef pieces are boiled in cold water, but this time the cooking is not to cook the beef, but to remove the smell of the beef, so the water in the pot can be fished out as soon as it is boiled.
The fished beef needs to be cut into one-centimeter-thick beef slices again, and the cut beef slices should be poured into hot water to blanch the excess blood.
Beef stir-frying is a manual work, the pot poured oil and secret sauce, and then poured beef and other condiments, the boss leaked a little, respectively, soy sauce, oyster sauce, sugar, star anise spices, and then began to fry.
It takes about an hour to stir-fry, and the whole process must be constantly stir-fried to prevent sticking to the pan, which is a very tiring process.
As the stir-fry progresses, the moisture of the beef itself is constantly evaporated, and the aroma of the seasonings in the pot gradually enters the inside of the beef, making the originally elastic beef hard and black and shiny. When the oil in the pan becomes translucent, the stir-frying of the beef is also completed, and the boss said that when the oil becomes translucent, it means that the sauce has been completely absorbed by the beef, so it can be fished out and cooled.
The biggest difference between Jinshan beef jerky and other beef jerky is that it does not need to be dried and air-dried, but relies on stir-frying to remove the internal moisture. Therefore, the cool beef jerky needs to be stir-fried in a small proportion of the same ingredients, and then fished out again to cool, three into the pot and three out of the pot, this Jinshan beef jerky is completed.
The finished Jinshan beef jerky tastes sweet and the meat is firm and dipped in vinegar and chili peppers, with different flavors. After entering, you will find that this small piece of beef jerky actually contains huge energy, and it is no wonder that people would be willing to kill the cattle in the family and make beef jerky as a long-distance ration for the long-distance travelers.
Many people go abroad to visit their relatives, and they always buy a few pounds of beef jerky to take out and use it as a precious gift for relatives and friends. Overseas Chinese go out again, and they will not forget to bring a few bags of beef jerky and chew the taste of their hometown in a foreign country.
Address: No. 36, Zhongshan Street, Jinshan Town, Wenchang City, Hainan Province
Price: 100 yuan / 500g
Editing & Typography: Loose Pine
Video & Clip: Loose
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