Deng Ying shredded beef (2 slices)
Put the sliced meat on the chopping board, smooth it, evenly sprinkle with parched salt, put it in a jar, and air it until the beef is bright red.
2. Put the air-dried beef slices in the oven, lay them flat on the wire rack and bake them with charcoal fire for about 15 minutes until the beef slices are dry. Then steam it in a cage for about 30 minutes and take it out. Cut it into small pieces 4 cm long and 2 cm wide, then steam it in a cage for about an hour and a half and take it out.
3. Heat the wok, add vegetable oil to 70% heat, add ginger slices, stir-fry and take out. When the oil temperature drops to 30% heat, move the wok to low heat, add beef slices, stir-fry slowly, pour out about one third of the oil, cook Shao wine and mix well, then add pepper powder, white sugar, monosodium glutamate and spiced powder, turn well, take out the wok, cool and pour.