I, tools/materials

Beef, salt, soy sauce, soy sauce, sugar , rice wine, high degree of white wine, five-spice powder.

Two, method/steps

1, buy back the beef without rinsing, wipe clean with a damp cloth, the surface coated with a layer of salt, hang up with a line to air-dry for a day (with an awl Above the thickness of 3-4cm, poke a hole, with a cotton thread Hang up in a cool, ventilated place)

2, air-drying one day of the meat, with light soy sauce, soy sauce, salt, sugar, rice wine , white wine, Five-spice powder seasoning marinade for 2-3 days. (Covered with plastic wrap to the refrigerator cold dry)

3, marinated beef, hanging in a cool, ventilated place for 10-15 days. (Lower down to be well-padded paper, 5 days or so when the oil will begin to come out.)

4, sliced, you can and quiche (Yunnan a specialty, made from sheep's milk ~ a bit like cheese) together on the pot steam .

5, can be fried with green beans.