1.

Cut the beef into finger-thick strips along the grain (the longer the better) and shave off the fascia.

2.

Soak the cut beef in clear water until all the blood oozes out, take it out and drain it.

3.

Cut the onion and ginger into small pieces, add all the seasonings and grab them evenly with your hands.

4.

Will catch beef, sealed with plastic wrap, put into the refrigerator freezer, refrigerated for more than 48 hours.

5.

Wear the beef with a bamboo stick, pay attention to inserting it from one end as far as possible, keep a gap between the beef, and try to expose all parts of the beef to the air.

6.

Keep ventilation and minimize sunshine, air-dry for 2-4 days, and take out the beef when it is completely hardened (both inside and outside become dry).

7.

You can use a baking tray or a grill. It is recommended to use a baking tray and pad it with tin foil to avoid grease dripping and cleaning. /kloc-preheat at 0/50℃ for 5 minutes, add beef, 120℃ for 30 minutes. Open the oven and leave it for more than 3 minutes, and then continue to use 100 degree baking 10 minute. Finally, 150 degrees, 5- 10 minutes, because 120 is not enough to thoroughly cook beef, so the last 150 minutes is the main stage of thoroughly ripening beef, but it should not be too long, otherwise it will become carbon-like fiber.