Selection of Beef

Bought beef can be ordinary beef or beef tenderloin this kind of with strength, cut into large pieces as long as a small arm, because the last drying will shrink.

Water control of beef

After cutting, wash the beef and put it in a cool place to control the water. The reason for putting it in the shade is to prevent the beef from spoiling, and secondly, you need to preserve the moisture inside the beef.

Preparation of seasoning

While the beef is in the water we prepare the marinade. Prepare a large bowl, pour 45g of salt, the pepper with a juicer or grinding stone ground into noodles into a large bowl, the millet chili or ordinary dry chili can be ground into noodles into the bowl, and finally the dry ginger minced into the bowl, mix well.

Beef marinade

This time the beef surface water almost steamed dry. Here to note that if the beef too much moisture marinated out of the flavor is not enough, if the water is too little, the same flavor is not enough, so be sure to put in a cool ventilated place, pay attention to a good time, often go to see, the surface moisture is gone can be marinated.

Beef stirring

Sprinkle the seasoning evenly on the beef, after the front sprinkle the reverse sprinkle the back, must be even, so easy to taste. After that, use your hands to scrunch it well so that the seasoning can fully soak into the beef.

Beef drying and grilling

Beef marinated beef is completed with a hook to hang up to dry, do not dry too much, and then take the fire to the test, is strung up one by one grilled, evenly heated, the aroma comes to the nostrils, the test to the beef is fully ripe, and continue to tethered up to dry hanging, almost two to three days on the drying, this time we can enjoy boldly put in the sun, because beef is already cooked through will not change again, and then the sun, and then the sun. Because the beef has been cooked through will not deteriorate again.