750g beef tenderloin, 50g onions, 5ml Daxida beef powder (for stew), 60ml light soy sauce, 15ml dark soy sauce, 15ml rock sugar powder (white sugar), about 10 Sichuan peppercorns, 1 star anise, 5-5 cumin powder

10ml (for mixing), Daxida beef powder 5-10ml (for mixing), chili powder (optional) 5-10ml (for mixing) Cooking steps Step 1/7 Clean the beef tenderloin and follow the edges of the beef

Cut the texture into 1cm square strips.

Step 2/7 Put the cut beef into the pot, and then add 5ml of Daxida beef powder.

Step 3/7 Add the onions, light soy sauce, dark soy sauce, Sichuan peppercorns and star anise into the pot.

Step 4/7 Stir the seasonings and beef evenly, cover the pot, and heat the hot pot at 800 watts.

After cooking step 5/7 for about 15 minutes, open the lid of the pot and stir-fry the beef. At this time, all the moisture in the beef will be cooked out!

Cover the pot and switch to the hot pot setting at 600 watts to continue heating.

Step 6/7: Simmer until the soup is basically dry (about 60 minutes). Sprinkle 5ml of Daxida beef powder and cumin powder and stir evenly. (If you like spicy beef jerky, you can sprinkle some chili.

Pink! ).

Then switch to the hot pot setting with 300 watts of heat and slowly dry the beef, about 30 minutes.

(This pot has a function similar to that of an oven).