Hanyuan Yak Meat [Sichuan Hanyuan Specialty]

What is Hanyuan yak meat? Authentic Sichuan Hanyuan specialty: Hanyuan yak meat

Content summary:Do you want to know what Hanyuan yak meat is? This article is a detailed introduction to the Sichuan Hanyuan specialty - Hanyuan Yak Meat. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Hanyuan Yak Meat. The full text takes about 4 minutes to read, mainly including the basic introduction of Hanyuan Yak Meat and the product characteristics of Hanyuan Yak Meat? The production method of Hanyuan yak meat, etc

Basic Introduction to Hanyuan Yak Meat

Yak is a unique semi wild and semi primitive rare animal that grows on the top of the earth in a high-altitude, pollution-free environment. It is known as one of the "three major high-altitude animals in the world" along with polar bears and Antarctic penguins.

. Yaks live a lifetime without labor, following a semi wild grazing method and primitive natural growth process. They consume a large amount of precious Chinese herbs such as cordyceps and Fritillaria throughout their lives, resulting in tender and delicious meat. What are the characteristics of Hanyuan yak meat products

Yak meat ranks among the top meats due to its high protein and low fat content. It is a rare high-end meat in the international market, and it has won the hearts of consumers around the world with its name, quality, rarity, and characteristics. Yak meat is salted, sliced thinly, and mixed with chili peppers, making it a good appetizer. Of course, the local barley wine should be consumed. Cattle are full of treasures, their meat is edible, their skin can be sewn into clothing, boots, bags, etc. Cow heads can be processed into handicrafts, cow tails can be made into brooms to sweep dust, and cow whips are a type of aphrodisiac. Yaks live in areas with elevations of several thousand meters or more, where many wild medicinal species such as Fritillaria and Cordyceps grow. Yaks often eat these medicinal herbs, and their meat is extremely delicious. After killing, they can be stir fried, braised, or dried for thousands of years, with a unique taste

Method of making Hanyuan yak meat

Raw materials

500g of yak hip meat (cucumber strips), 500g of soybean oil (75g of actual consumption), 50g of scallions, 25g of ginger, 20g of refined salt, 20g of soy sauce, 15g of cooking wine, 25g of white sugar, 5g of Sichuan pepper, 10g of sesame (roasted), 5g of chili oil, 5g of dry red chili pepper, 5g of monosodium glutamate, 750ml of beef soup, and 15g of sesame salt

Production process

1. Change yak meat into two neat pieces; Peel the scallions; Wash, cut open and cut into sections; Cut ginger into slices; Wash the dried red chili peppers, remove the seeds, and cut them into 1cm long sections; Roast sesame seeds and stir fry until cooked

2. Marinate yak meat with scallions, ginger slices, salt, and cooking wine for 1 hour. Steam in boiling water over high heat and steam until tender. Remove and let cool, then cut into 4cm long and 1cm wide strips<3. Heat up the frying pan, add soybean oil, heat it up to 50%, add beef strips, fry until dry, remove and control the oil<4. Put 75 grams of soybean oil in the pot, heat it up, add Sichuan peppercorns, fry until it's cooked, then remove and discard. Slightly cool the oil, add dry red chili and fry until purple black. Stir fry with scallions and ginger, then add beef soup, soy sauce, MSG, and beef strips. Use medium heat to thicken the sauce. When the sauce is dry, pour chili oil over it and sprinkle with roasted sesame seeds