Xinjiang traditional beef jerky home-made, peppery, hemp and cumin, full of strength.
By Zero 119
<h2>Royalties</h2>
Beef 250g
Cumin powder 5 scoops
1 scoop of paprika
3 scoops of cooking wine
Light soy sauce 2 scoops
2 scoops of oyster sauce
3 octagons
Sesame seeds 5 g
20 peppercorns
Salty salt 5
<h2>Practice steps</h2>
1: Prepare the beef and wash it together
2, smooth beef strips, can increase chewiness
3: Add oyster sauce, soy sauce, cooking wine, star anise, fragrant leaves and white pepper in turn, knead well and marinate in the refrigerator for more than 30 minutes
4: Take out the marinated beef and put it in water and ginger slices and cook for 10 minutes to wash the foam
5: Remove the cooked beef jerky and dry the water, add 50% of the oil temperature to the beef, and fry slowly over low heat until the color becomes dark brown
6: Remove the fried beef jerky
7: Heat the pan with cold oil, stir-fry the prepared cumin pepper noodles and peppercorns and add the beef jerky to stir-fry the plate
<h2>Tips</h2>
When marinating beef, add a little more salt, and it is easier to taste the beef with a toothpick.
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