Accessories: coriander 100g

Seasoning: salt 10g sugar 10g onion 10g ginger 10g pepper 10g cooking wine 50g sesame oil 15g each.

The practice of salted beef:

1. Knead beef tendon with salt, sugar, pepper and a little nitrate (one week in winter and three days in summer, including turning twice), take it out and wash it; Pick and wash the coriander.

2. Put beef tenderloin, chopped green onion, Jiang Mo, cooking wine and appropriate amount of water (water is subject to beef) into the pot until it is 70% rotten, take it out and let it cool, brush it with sesame oil to avoid drying thoroughly.

3. When eating, cut it into thin slices and put it on the plate, drizzle with sesame oil, and serve with coriander.

For more information about salted beef, please visit Mint.com Food Bank/Restaurant/Salted Beef.