Generally, the sauce meat is marinated for 5-7 days, and then dried for 2 weeks. On this dry day, especially the first few days, it is best not to be too cold or too hot. Too cold is easy to freeze and too hot is easy to rot. The best temperature is 0-8 degrees, and the weather is sunny. When the sauce meat is dry and the sauce color is strong, you're done.

During the maintenance period, it must be turned over once a day. After curing, put the meat strips on and hang them in the sun or in a ventilated place. When the surface of the meat is slightly dry, dip the sweet noodle sauce in the meat with a brush. When the sauce is half dry, continue to brush the second layer of sweet noodle sauce. After drying for seven days, you can put the sauce meat away and hang it in a ventilated place to dry naturally.

Matters needing attention in sauce meat

Slice the sauce meat when eating and store it in the refrigerator for about four days. If you can't finish it, put it in a cage for steaming after four days in winter and steam it once every two days in summer to maintain food hygiene. Sauced beef slices don't look black, but they taste good.

Don't blanch the meat, or it will taste and taste bad. If there is no broth, the amount of spices on it can be doubled when blending the marinated soup. The yield of beef and mutton sauce should be half a catty of raw meat, that is, 500 grams of cooked beef and 250 grams.