1. Pick off the sinews of the selected beef and slice and knife it into large long strips. Season the meat with salt, green onion, ginger and sugar in a small bowl.

2. 12 hours after the meat hanging in the sun on an iron frame, placed in a ventilated place, depending on the region and seasonal air dryness, the normal air-drying about ten days or so, the weight of about 40% of the air-drying before you can

3. Hanging the meat strips into the oven by the charcoal fire baking for about three hours. Let it cool, then cut into strips and serve.