Litang Yak Meat [Sichuan Litang Specialty]

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

Content summary:Do you want to know what Litang yak meat is? This article is a detailed introduction to the special product of Litang, Sichuan Province - Litang Yak Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Litang Yak Meat. The full text takes about 7 minutes to read, mainly including the basic introduction of Litang Yak Meat and its nutritional value? What are the product characteristics of Litang yak meat? How did the history of Litang yak meat come about? The production method of Litang yak meat, etc

Basic Introduction to Litang 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 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

Yaks belong to the high-altitude, pollution-free environment at the top of the earth (the Qinghai Tibet Plateau is a rare natural environment in the world that is clean and unpolluted, with clean air), unique semi wild and semi primitive rare animals, and are collectively known as the "world's three major high-altitude animals" along with polar bears and Antarctic penguins. 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

Method of making Litang 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 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