Homemade spiced beef jerky

Cooking Instructions

1. The vertical texture of three catties of beef leg meat is cut into thick slices, about 0.8cm thick, and cleaned.

   

2. Boil the beef in a large pot of cold water, boil the water for one minute, and then remove the blood foam halfway.

   

3. Scoop up the beef and rinse the foam off the surface with warm water, prepare a large pot of water about 1600ml again, and add beef, four green onions, 12g ginger slices, 30g cooking wine, and 15g salt. After boiling over high heat, cover the pot and simmer for an hour, then scoop up the beef and set aside.

   

4. Put 50g of vegetable oil in the pot, put 5g of peppercorns, a piece of cinnamon, two star anise, three bay leaves, and a few dried chili peppers and fry them over low heat for about a minute to stir-fry until fragrant.

   

5. Pour in the beef and stir-fry for one minute.

   

6. Add 20g sugar, 30g light soy sauce, 30g cooking wine and 4g salt and stir-fry until the soup is completely dry.

   

7. Place the beef on a baking tray and bake at 200°C for 20 minutes, remembering to turn on the hot air function to bake.

   

8. It's really not me boasting, this beef jerky is invincible and delicious, and it is dry and fragrant and does not stuff your teeth.