![Jiuzhaigou Valley Scenic and Historic Interest Area Yak Meat [Sichuan Jiuzhaigou Valley Scenic and Historic Interest Area Specialty]](https://i.gtylx.com/i.png)
What is Jiuzhaigou Valley Scenic and Historic Interest Area yak meat? Authentic Jiuzhaigou Valley Scenic and Historic Interest Area specialty: Jiuzhaigou Valley Scenic and Historic Interest Area yak meat? This article is a special article that introduces Jiuzhaigou Valley Scenic and Historic Interest Area's specialty Jiuzhaigou Valley Scenic and Historic Interest Area yak meatin detail. It was compiled and reorganized by the editorial team of China Specialty Website, which consulted and collected relevant information about Jiuzhaigou Valley Scenic and Historic Interest Area yak meat. The full text takes about 8 minutes to read, mainly including the basic introduction of Jiuzhaigou Valley Scenic and Historic Interest Area yak meat, and what is the nutritional value of Jiuzhaigou Valley Scenic and Historic Interest Area yak meat? What are the characteristics of Jiuzhaigou Valley Scenic and Historic Interest Area yak meat? How does the history of Jiuzhaigou Valley Scenic and Historic Interest Area yak meat come from? Jiuzhaigou Valley Scenic and Historic Interest Area yak meat production methodsBasic Introduction to Jiuzhaigou Valley Scenic and Historic Interest Area Yak Meat
Yaks belong to the alpine, pollution-free environment on the top of the earth (the Qinghai Tibet Plateau is a rare clean and clean natural environment in the world), and unique semi wild and semi primitive rare animals. Together with polar bears and Antarctic penguins, they are called "the world's three largest alpine animals". About 95% of the world's yaks are concentrated in China. Yaks live in high-altitude areas above 3000 meters all year round, with strong cold resistance and robust physique, and can survive at minus 38 ℃. Due to living in high-altitude areas year-round, where there is no industrial pollution, chemical fertilizers, or pesticide hazards, there are natural and vast grasslands, and the clean ecological environment has created this excellent breed of livestock. Yaks live their entire lives 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 is the nutritional value of Jiuzhaigou Valley Scenic and Historic Interest Area yak meatWhat are the characteristics of Jiuzhaigou Valley Scenic and Historic Interest Area yak meatHow did the history of Jiuzhaigou Valley Scenic and Historic Interest Area yak meat come fromHow to make Jiuzhaigou Valley Scenic and Historic Interest Area yak meat
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 50%, add beef strips, fry until dry, remove and control the oil<4. Put 75 grams of soybean oil in a 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
What are the characteristics of Jiuzhaigou Valley Scenic and Historic Interest Area yak meatHow did the history of Jiuzhaigou Valley Scenic and Historic Interest Area yak meat come fromHow to make Jiuzhaigou Valley Scenic and Historic Interest Area yak meat
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 50%, add beef strips, fry until dry, remove and control the oil<4. Put 75 grams of soybean oil in a 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
How did the history of Jiuzhaigou Valley Scenic and Historic Interest Area yak meat come fromHow to make Jiuzhaigou Valley Scenic and Historic Interest Area yak meat
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 50%, add beef strips, fry until dry, remove and control the oil<4. Put 75 grams of soybean oil in a 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
How to make Jiuzhaigou Valley Scenic and Historic Interest Area yak meat
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 50%, add beef strips, fry until dry, remove and control the oil<4. Put 75 grams of soybean oil in a 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