Production Methods:
1, the selection of fresh beef, cut into 30 centimeters long, 5 centimeters wide, weighing 500 grams of meat, and then use a bamboo stick in the meat full of eyelets, in order to facilitate the flavor
2, will be the pan on the fire, salt, frying hot, and then pour out and mix with sugar. Stir fry hot, and then pour out and five spice powder mix well, let cool and add cooking wine, sugar mix well, evenly rubbed in the meat and meat skin, and then skin side down, meat side up, yard in the tank, the top layer to skin side up, meat side down yard. Pickled for about 7 days, turn the tank once in the middle, in order to facilitate the taste and discharge of fishy
3, take out the pickled meat, wash it with warm water, and then wear it with twine, hang it in a ventilated place to dry out the water
4, with a large iron pot, put on the pine and cypress did not, and then put on the top of the grating, the meat placed on it, cover the lid of the pot with a tight lid, on the fire smoked; take out after coloring, hang it in the ventilated place, and hang it in a dry place, dry it until the moisture is into the wax! Beef.
5, when consumed, the preserved beef with open fire skin, to the oil bubbles, with warm water scraping, remove the black skin and ash on. To be cleaned with warm water once, steamed in a cage, remove the slices can be