2. Pickling: in winter, put 90 kilograms of raw meat and 70 kilograms of clear water in each tank; 60 Jin of raw meat in summer, but a little more water. Add 500 grams of salt for every 25 kilograms in winter and 500 grams for every 20 kilograms in summer. The meat marinated in the tank should be stirred with wooden sticks 4 to 5 times a day in winter and frequently in summer. Put the marinated meat jar in a warm room in winter, so that the color of the meat is easy to turn red. In summer, put the meat jar in a cool place to avoid the high temperature and the meat is easy to deteriorate. In this way, it can be cured for at least 7 days in winter and 1 to 2 days in summer. Take out the marinated meat with a hedge, drain the water, and then rinse with clean water 1 time.
3. Ingredients: 90kg of raw meat is cooked in each pot in winter, 2.5kg of salt is used, 65kg of raw meat is cooked in each pot in summer, and 3.5kg of salt is used. Regardless of season, fennel, aniseed, tsaoko, cinnamon and pepper are wrapped in gauze, and fresh ginger slices are put into the pot at the same time.
4. Cooking: First, cook the old soup with the new ingredients, clean the soup foam, then put the salt on the meat, and turn it with a wooden stick every 1 hour, so that the soup in the pot can drown the meat. When the meat is cooked to 80%, add edible red pigment, and the cooked meat is bright red. Cook each pot of raw meat for 8 hours before cooking. When cooking for the first time, cook the broth with broken charcoal, that is, stew it with charcoal fire until the meat is cooked. When the meat comes out of the pot, you should wash off the oil floating on the meat with the boiling soup in the pot. This is delicious preserved beef.