When pickling beef, you should marinate the beef with salt in advance. In the process of marinating, beef may ooze blood, which can remove the fishy smell of beef. When adding salt, you can add a little yellow wine and a proper amount of pepper. Note: add salt and yellow wine first, then rub the beef surface fully, and finally sprinkle pepper on the beef, so that it is easier to taste when curing.
After the beef is marinated, pour out all the blood inside, take out the beef and wash it with warm water, then start to blanch it. When blanching, you can cut the beef into thin slices, pour water from the pot, boil it with strong fire, scald it in boiling water for a while, and then take it out for a cold water to make the beef more compact.
When you marinate beef with salt, don't marinate it for too long, because if you marinate it for too long, the salted beef will be too salty and not delicious. After the beef is cooked, it can be soaked in salt water for a long time, which will make the beef more tasty.