Beef jerky was the first snack she made for me. After my improvement, I tried it thousands of times, and the taste and taste were almost perfect. It became her favorite snack. Of course, if you want me to make beef jerky as red as a child's face, I'm sorry, we can't do it without pigment.

Wash beef, remove fascia, soak in clear water 1 hour to remove blood.

Cut beef into strips, add cooking wine, ginger slices and egg white and marinate for 30 minutes;

Boil water in the pot, cook wine, ginger slices and beef, and drain the blood;

Boil the old brine when the beef passes through the water, put the beef directly into the brine pot, skim off the floating foam and marinate for 30 minutes;

Take the oil out of the pot. When the oil temperature is 60% hot, stir-fry the star anise, cinnamon, white pepper, fennel, prickly ash and fragrant leaves with low fire and take them out.

Add shallots, shallots, shallots, ginger slices and garlic seeds, fry them with low fire and take them out;

Drained beef strips, slowly fry over medium heat, stir constantly, turn over the fermentation stall, test the temperature at 50 degrees, air dry at low temperature for 3 hours, sprinkle cumin powder and cooked white sesame seeds, and bake for a while.

When the oil becomes turbid, the floating foam on the surface will be skimmed off in time;

Turn to low heat and fry slowly for about 120 minutes, stirring and turning constantly during the period. When the oil color is clear and the beef strips are uniform brown-red, take them out.

Take the oil out of the pan, add Chili red oil and stir well; Add beef strips, turn to low heat, add salt, stir-fry until the oil juice is 90% dry, and take out.

Put in the oven, ferment, test the temperature at 50 degrees, dry at low temperature for 3 hours, sprinkle cumin powder and cooked white sesame seeds, and bake for a while.