1. First, go to the supermarket to buy fresh beef.

2. Cut into even cuboid blocks or strips, chop 2-3 onions, add appropriate amount of refined salt and white sugar cooking wine with pepper and pepper noodles, pay attention to the original flavor of beef, add a little soy sauce, mix well with the cut beef, and marinate overnight;

3. Spread the cured beef with meat flavor on the curtain, spread it out, and air-dry it at room temperature for 1-2 days. At this time, the surface moisture of beef has evaporated clean, and its appearance is burgundy, like the skin outside bacon.

4, medium fire, put oil in the oil pan that can drown a layer of beef. When the oil is almost six minutes hot, put the air-dried beef into the pot (6- 10 pieces each time, not too much), and observe that the beef jerky will turn into a deep wine red (note: the oil is always slightly boiling, and the beef will be fried and burnt if the fire is too strong), and then it can be taken out of the pot or sprinkled. You can taste the delicious taste of tender outside and fragrant inside. It is recommended to eat within 1-2 days, otherwise it will become hard. Air-dried beef is easy to fry, and it doesn't cost oil at all. There is basically no need to refuel in the middle process.

5. Bake in the microwave oven. First use high fire for 2 minutes, turn it over, then use high fire 1-2 minutes according to the situation, and change it to medium fire 1-2 minutes. If you want to look good, you can also bake it with a little oil. Be careful not to burn.

Beef jerky:

Dried beef is generally dried meat marinated with beef and other seasonings. The air-dried beef in beef jerky comes from the war grain of Mongolian soldiers, which is convenient to carry and rich in nutrition. Known as "Genghis Khan's military food."

Beef is the second largest meat food in China, second only to pork. Beef is high in protein, but low in fat. It tastes delicious, so it is deeply loved by people and enjoys the reputation of "pet in meat". Dried beef contains a variety of minerals and amino acids needed by human body, which not only maintains the chewiness of beef, but also does not deteriorate for a long time. The production of beef jerky should first choose the first-class raw materials, followed by the production technology and production time. When drying, we should also consider the sunshine time, and the process must be strictly controlled.