2. Seasoning: 300g of coarse salt.

3. Chopping and shaping of raw materials: before and after the cold dew season every year, slaughter the beef cattle, and cut the meat of each part according to the natural distribution lines of muscles, each piece and 2 to 10 kg is appropriate. After the muscle is chopped, it is reshaped, that is, the irregular edge minced meat is cut off, and then it is pickled.

4. Pickling: Pickling the dried beef is mainly done with salt, and it is better to choose rock salt and well salt for pickling. When pickling, first spread the chopped and shaped beef in a ventilated place to cool thoroughly, knead the cooled beef for a minute or two, then sprinkle salt on the meat to soften it, and then knead it, then sprinkle salt for three or four times, then put it flat in a jar, stack it layer by layer, compact it, and sprinkle a layer of salt.

5. Sun-drying: the meat from the tank is drenched with salt water, and the meat is put flat on the wooden board for 2 days to press out the water, and then sun-dried until the meat surface is dry and hard, and the dried beef is served.