1, material: 5500g yak meat, a rice bowl with salt, half a bowl of green and white pepper noodles, half a bowl of pepper noodles, one to half a lemon juice, half a bowl of sugar and some rope.

2. Wash the yak leg meat and drain the water. Change the knife into a long strip the size of a corn cob.

3. Rub the beef with salt and marinate it for two days. Beef will produce water during the pickling process, and the salty blood will be poured out.

4. Pour lemon juice and sugar into the beef and mix well.

5, pour pepper noodles and pepper noodles in 3, mix well. Leave it for 2 days. Pour the beef from the floor every half day on the way.

6. Put the salted beef on the rope. Hang it in a dry and ventilated place without sunlight. Dry for about 20 days.