Ingredients: 500g braised beef. Accessories: appropriate amount of braised pork sauce

First, cut the braised beef into strips.

Second, put the cut beef strips in a baking tray and wrap them in tin foil.

Third, microwave oven 180 degree baking 15 minutes.

Fourth, it's time to turn the beef over, 180 degree roast 15 minutes.

5. Leave the roasted beef jerky in a dry place to dry for half a day.

6. The beef jerky is ready.

Extended data:

Dried beef is a kind of beef food that Yunnan Hui people select high-quality beef from the hind legs and other parts of fat cattle every autumn and winter, supplemented by appropriate seasonings such as salt and pepper, and processed by kneading, pickling, drying in the sun, air drying and frying. Han people slaughter fat pigs every winter for the New Year, which is called "Year Pig". Because Islam forbids pork, Muslims only slaughter cattle and sheep as a source of meat. After killing beef cattle in winter, for convenience, Muslims add salt to some beef, rub it dry and dry it for later consumption. Over time, the tradition of pickling beef jerky was formed.

1. In the production process, curing and air drying are the main processes and mainstream processes of beef jerky;

2. Historically speaking, beef jerky has been preserved among Hui people in Yunnan for hundreds of years. Beef jerky originated from the Hui nationality in Yunnan, and then spread to the Han nationality and other fraternal nationalities.

3. In terms of national characteristics, Niuganba is closely related to the Hui nationality. Hui people do not eat pork because of Islamic rules, and only slaughter cattle and sheep as meat sources. Hui people have unique experience in making beef jerky.

4. In terms of local characteristics, beef jerky is mainly spread in Yunnan, which is a local delicacy in Yunnan and exported to Sichuan, Guizhou, Chongqing and other provinces with similar eating habits.

In the way of eating, beef jerky is mainly eaten after frying.