: 5000g beef (lean meat)

. condiment

: salt 140g sugar 188g liquor 70g.

eating habits

1. taking material: select the hind legs of cattle, remove tendons and oil film, and cut into strips with a length of 45cm, a thickness of 1-5cm and a width of 2-3cm according to the meat stripes.

2. Pickling: evenly mix the seasoning with the meat blank, and put it in a jar for pickling for 5 to 7 days. If the meat is big, it is necessary to extend the time, constantly turn over the vat, and let the salt juice penetrate into the deep muscles. After taking out of the can, wash the meat strips, tie knots, hang them on bamboo poles to drain the juice and dry them.

3. Drying: expose the meat blank in the sun, bake it on the kang at night or send it to a drying oven, dehydrate and dry it at 40-50℃ for about 30 hours, and then completely cool it to get it. The yield is 45% to 50%.

4. Packaging and storage: cartons, wooden cases or bamboo baskets are used as the outer packaging, and moisture-proof paper is used as the inner packaging, which is firmly tied and placed in a ventilated and dry place.