Cuisines and functions: Private recipes for teenagers, athletes’ recipes, spleen-boosting and appetizing recipes, malnutrition recipes and craftsmanship: Roasted five-spice beef jerky (1) Materials: Main ingredient: Beef (hind leg) 5000 grams

Seasoning: 75 grams of salt, 500 grams of soy sauce, 250 grams of white sugar, 5 grams of Angelica dahurica, 5 grams of licorice, 5 grams of Sichuan peppercorns, 5 grams of fennel seeds [cumin seeds], 8 grams of star anise, 10 grams of cinnamon, 2 grams of cloves, 50 grams of tangerine peel, 25 grams of ginger

Features of five-spice beef jerky (1): soft in the mouth, rich in fragrance, sweet and salty, easy to carry when traveling. How to make five-spice beef jerky (1): 1. Cut the beef into 5 cm cubes, soak in water to remove blood, boil in a pot, skim off the foam, and remove when cooked.

2. Cut the cooked beef into small thin slices, add the raw materials and original soup to the pot and stir-fry until dry. Add a little water to the white sugar and stir-fry into a very thin syrup. Add the green onions into the beef jerky and stir-fry evenly. Remove from the pot.

3. Put it in the oven to dry and let it dry for 24 hours. If there is no oven, you can put the meat on the grate and bake it over charcoal fire. Pay attention to the temperature to prevent it from burning. You can also use a household iron pot to dry it. The fire should be large, the temperature should be high, and you should turn it frequently to avoid burning.