Alshan beef jerky [Inner Mongolia Alshan specialty]

What is Alshan beef jerky? Authentic Inner Mongolia Alshan specialty: Alshan beef jerky

Content summary:Do you want to know what Alshan beef jerky is? This article is a detailed introduction to Inner Mongolia's Alshan specialty - Alshan beef jerky. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Alshan beef jerky. The full text takes about 4 minutes to read, mainly including the basic introduction of Alshan beef jerky and its nutritional value? What are the product characteristics of Alshan beef jerky? How did the history of Alshan beef jerky come about? The production method of Alshan beef jerky, etc

Basic introduction of Alshan beef jerky

Alshan beef jerky is made by marinating yellow beef and contains various minerals and amino acids needed by the human body. It is a food used by local herdsmen to entertain guests.

. Nowadays, it has also become a great gift for family and friends

Tracing back to the history of beef jerky, as early as Genghis Khan established the Mongol Empire, Mongolian cavalry had an inseparable bond with beef jerky. "They only drank horse milk or slaughtered sheep as food when they went in and out. As long as there was water grass for horses and livestock to eat, Mongolians could be self-sufficient. After slaughtering a cow, a hundred or ten kilograms of beef were dried and twisted into foam, only a dozen pounds of meat foam was left on the back of the bag, which could be consumed as long as there was water. Even if there was a shortage for a while, hunting could be used as a supplement. In combat, Mongolian cavalry relied on horses and livestock for sustenance, which greatly reduced the logistical burden of the army. Beef jerky was used for expeditions. Plays a crucial role in combat.

Method of making Alshan beef jerky

Ingredients: beef hind leg meat, peanut oil, salt, vinegar, white sugar

1. Remove the fascia from the beef, use a slicing knife to make large thin slices and lay them on a dustpan for drying. Then place them in a ventilated place and let them dry for about 3 hours.