Beef is a very common snack in our daily life, but eating too much hand-torn beef can lead to high calorie intake, obesity, and poor digestion. Therefore, many people are not brave enough to eat too much and also worry about the addition of too many seasonings, feeling unsafe to eat. To avoid these problems, everyone can turn the traditional hand-torn beef snack into a family delicacy and learn these cooking methods.

Food ingredients

Main ingredient: beef

Hand-torn (dried) beef jerky

Ingredients: hawthorn or tea bags, cassia bark, five spices, Sichuan pepper, bay leaves, tangerine peel, rhizoma zedoariae, amomi cardamom, and star anise, sauce, scallion slices, ginger slices, etc.

Method one

1. Cut the beef into large pieces

2. Place hawthorn or tea bags, cassia bark, five spices, Sichuan pepper, bay leaves, tangerine peel, rhizoma zedoariae, and star anise at the bottom, submerge the meat in thick soy sauce, add some cooking wine, and place in the refrigerator for a day and a night

3. Add sauce, scallion slices, and ginger slices to the pot, add twice the amount of water, bring to a boil, add the beef, remove the foam after boiling, then use a pressure cooker to cook over low heat for 12 to 14 minutes until a chopstick can easily penetrate with a slight resistance.

4. After boiling and cooling, cut into thin strips, then fry in oil until the outside is crispy.

Method two

1. Wash the beef, cut into small pieces, blanch in the pot, and remove.

2. Put the beef into a clean pot, add five spices, Sichuan pepper, cassia bark, ginger slices, scallions, and cooking wine, bring to a boil over high heat, then reduce to low heat and cook until the meat is tender.

3. Tear the cooked beef into thin strips.

4. How to make chili oil

Pour oil into the pot, fry a small amount of Sichuan pepper until golden and remove, then place a handful of sesame seeds in the bowl with chili powder, add a little salt, pour the Sichuan pepper oil into the bowl, and fry the chili until it is well done.

5. Cut the coriander and scallions into segments, then mix with beef shreds, chili oil, coriander, scallions, salt, and monosodium glutamate, and mix well.