Ingredients: 2 pounds of lean beef, 4 tablespoons of soy sauce, 2-3 tablespoons of sugar, 5 tablespoons of water, 1 tablespoon of Chili powder, 1 tablespoon of pepper powder or 1 tablespoon of curry powder. Processing points 1. 2 pounds of pure lean beef, add wine, ginger, cinnamon and star anise, and cook until the chopsticks are removed into the meat without blood. 2. After cooling, cut into thin slices along the grain of beef shreds. 3. Put all the seasonings into the pot and cook them into a pulp, then turn them into the smallest fire without turning off the fire. 4. Put the beef slices into the slurry and stick the slurry juice. After all the beef slices are immersed, stir them slowly with a spatula, and turn off the fire after the juice is dried. Beef jerky (2 sheets) 5. Put it in the microwave for 2-3 minutes until it is dry (turn it every minute). Let it cool and serve immediately.

Method 2

Ingredients: 5kg of beef, 2.kg of salt, 1.5kg of super soy sauce, 1.5kg of sugar, 15g of monosodium glutamate, 5g of koji, 25g of spiced powder, 1g of fennel powder and 1g of Amomum tsao-ko powder. Procedure: selecting materials → dividing → cleaning and dicing → pickling → pre-cooking → dicing → adding soup for re-cooking → collecting soup → dewatering → finished product Inner Mongolia air-dried beef jerky

Processing points 1. It is better to select fresh and fat beef forelegs and hind legs, remove fat and tendons, wash, drain and cut into .2-.3 kg pieces. 2. Pre-cooking: put the meat pieces in an iron pot, boil them with clear water, skim off the floating foam, cook for about 2 minutes, remove and cool, and use the original soup for later use. 3. Cut into pieces: cut into strips, blocks, dices, etc. according to different specifications, with the same size and uniform thickness. 4. Marinating: Boil all kinds of pre-prepared auxiliary materials in the original soup. When the concentration of the soup increases, add the cut meat blank, first cook with strong fire, then stew with medium fire, and finally collect the juice with slow fire for 1-2 hours. When the marinade is basically dried, the pot can be taken out. 5, dehydration: it is best to air-dry naturally in a ventilated place (not exposed to the sun), the taste is the best. If there is no condition, it can also be dried at 5℃-55℃ for about 9 hours. When baking, it should be sifted for 2-3 times, and it can be baked until the meat is hard and dry. 6. Flavoring: Sprinkle a layer of salt, sugar, monosodium glutamate, spiced powder, Chili powder and other accessories on the surface of dried meat. Self-made beef jerky in microwave oven (13 pieces)