For Chongqing's foodies, dried beef must sound familiar. But when you ask them whether they ever ate beef jerky, you may not always get a positive answer.
Well, if beef jerky is your thing, then delicious Qianjiang beef jerky that you can easily get right in Chongqing must go down well with you.
Beef jerky in Qianjiang
Made according to Ba people's traditional homemade recipe, this kind of beef jerky looks transparent when finely and evenly sliced and enjoys a rose gloss, just-right savoriness and tenderness, and a lingering taste. So this high-protein and low-fat delicacy have remained a popular choice for either side dishes accompanying dinner or wine, snacks during leisure or travels, or gifts for relatives and friends.
Cattles
All the meat used is thick flank without sinew or fat from free-ranging young yellow cattle to ensure the quality.
The processes of making beef
First, cut the meat into slices that are 1-1.5mm thick. Do remember keeping the knife in the same direction with the texture.
The processes of making beef
Second, wash the meat slices, and mix them with concoctions to get the protein leaked through the salting-in effect.
The processes of making beef
Third, brush oil over the bamboo plates, and spread the seasoned meat slices on the iron plates. Due to the leaked protein, the meat slices will stick to the iron plates but do not get them overlapped.
The processes of making beef
Fourth, put the bamboo plates above the fire with green bar-shaped charcoal to bake, and then grill two times. When the meat is done to a turn, this special delicacy is made.
As you see, only through all these procedures can such delicious Qianjiang beef jerky be made.