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Posted for ZWT II 2006 Asia as taken from Sunsets Chinese Cookbook. A favorite Chinese appetizer - more moist and less brittle than our cowboy jerky. You precook the meat in two stages: this eliminates the extensive drying that most Jerky requires. After this precooking, drying the meat in a moderately hot oven for a short time preserves it enough so you can keep it moist and tender for several months in the refrigerator. Cooking time includes cooling time.
Units: US | Metric
Serving Size: 1 (171 g)
Servings Per Recipe: 4
The following items or measurements are not included:
boneless lean beef