Spicy Guizhou niuganba

Spicy Guizhou niuganba

Introduction:

"Niuganba is also a specialty of Guizhou. It used to be a high-grade product. At that time, the economic conditions were poor, and many people were reluctant to buy beef. They only bought some for the new year, and they were reluctant to eat more. The rest were pickled. They only took out to eat during the holidays or when important guests came to their families. I don't know how to marinate beef jerky, because my family only learned to do it in the past two years. But from the taste, I think it should be completely different from bacon. The color of beef jerky made in this Guizhou way is ruddy, the meat is tender, fragrant and delicious, and the flavor is unique. It also makes the beef chewy and easy to carry for a long time. According to DUYE, dried beef also contains a variety of minerals and amino acids needed by human body, which is really a good food. This beef jerky is not the same as beef jerky, another well-known specialty in Guizhou Province. Beef jerky is usually eaten as a snack directly, while beef jerky needs to be cooked before eating. It is common to eat it directly steamed or fried with pepper or Zanthoxylum. It is also good for wine. At the weekend, I cleaned the refrigerator and found two dried cattle brought by my parents from Guizhou for the Chinese New Year. If it had been in the past, I would let it continue to walk in the refrigerator until my mother found it next time when my parents came, and then I would sigh with her unique voice: "God! How long has it been? I haven't eaten yet. With my previous experience in making beef with colored peppers, I'm also interested in making beef. Take out a piece of beef and soak it in water according to my mother's method. Usually, when I fry this niuganba in my home, I want to put our Guizhou dry pepper and Chinese prickly ash. I don't have any dry pepper. Hangzhou pepper, which is a special product of Hangzhou, is still a little bit. It's used to serve it. I feel that the color is not bright enough. I put some red peppers and some millet peppers to increase the spicy flavor. I didn't expect that Guizhou's niuganba would be fried with Hangzhou pepper, Guangdong red pepper and Hunan millet pepper, and then with Chinese prickly ash. This kind of mixed product is not common. I'm going to tell my mother that I'll also fry niuganba in the future. "

Production steps:

Step 1: soak dried beef and cut into shreds;

Step 2: wash and shred Hangzhou pepper, red pepper and millet pepper, chop ginger and garlic, and cut green onion into green onion;

Step 3: heat wok, add oil and saute ginger and garlic;

Step 4: after smelling the fragrance, pour in the beef and stir fry to change color;

Step 5: leave the remaining oil in the pot, add all the hot peppers, fry and season with salt;

Step 6: pour in the beef, stir fry evenly, add pepper, soy sauce, sprinkle with scallion.

Materials required:

Guizhou niuganba: 1 piece

Hangzhou pepper: 10

Red pepper: 10

Millet pepper: 4

Ginger: right amount

Garlic: right amount

Scallion: right amount

Salt: right amount

Soy sauce: moderate

Zanthoxylum bungeanum: right amount

Edible oil: right amount

Precautions: 1. Dried beef is hard, so soak it in water for about 4 hours before cooking; (if you want to keep its chewy flavor and accept the salinity, you can not soak it) 2. Dried beef has a certain salty taste, so you should pay attention to seasoning.

Production difficulty: simple

Technology: stir fry

Production time: several hours

Taste: spicy