[Materials]
Beef 500 grams, sugar 25 grams, 15 grams of pepper powder, chili powder 25 grams, Shao liquor 100 grams, 10 grams of salt, allspice, MSG 1 gram, 15 grams ginger, sesame oil 10 grams, 500 grams of cooked vegetable oil (real consumption 150 grams).
[Production process]
1, selected after the leg sinew beef meat, remove loose skin to keep clean (do not wash with water), cut corners, slice into big flakes. Lay the beef slices on chopping board plane straight, evenly sprinkle with the salt water dry fried, wrapped into a cylinder-shaped, bright red dry to beef (about 14 hours or so in summer, winter, three to four days).
2, dried beef slices on oven, the tile in the wire rack, baked with charcoal fire, about 15 minutes, until beef dry and hard. Shanglong Zheng about 30 minutes and then removed, cut into 4 cm long, 2 cm wide, small pieces, and then about an hour and a half out Shanglong Zheng.
3, Heat wok, lower heat vegetable oil to Qi Cheng, blasted up the ginger flavor, remove, until the oil temperature dropped to 3 percent heat, it will displace small fire pot on the stove, put fried sliced beef slowly through to Decanter about one-third of the oil, cooking mix into the Shao liquor, together with pepper and pepper powder, sugar, monosodium glutamate, allspice, Dianfan uniform, topped with sesame oil Serve pot let cool.
[Features]
Bright red color, spicy dry incense, thin and transparent, deliciousness palatable, sweet aftertaste, is Zuojiu cuisine.