Ingredients: 2 kg lean beef, 4 tbsp soy sauce, 2-3 tbsp sugar, 5 tbsp water, Chili powder 1 tbsp pepper powder 1 tbsp curry powder 1 tbsp. Processing points: 1, 2 kg lean beef, adding cooking wine, ginger, cinnamon and star anise, and cooking until the chopsticks are moved into the meat without blood. 2. After cooling, cut into thin slices along the grain of shredded beef. 3. Put all the seasonings into the pot and cook them into a paste, then turn the fire to the minimum. 4. Put the beef slices into the slurry and stick the slurry. After all the beef slices are immersed, stir slowly with a spatula, and turn off the heat after the juice is dry. 5, put it in the microwave oven for 2-3 minutes to dry (once every minute). Let it cool before eating.

Edit exercise 2 of this paragraph.

Ingredients: 50kg of beef, 2.0kg of salt, super soy sauce 1.5kg, sugar 1.5kg, monosodium glutamate 150g, 500g of qu liquor, 250g of spiced powder, fennel powder 100g, and tsaoko powder/kloc-0. Working procedure: material selection → division → cleaning and dicing → pickling → pre-cooking → dicing → adding soup for re-cooking → collecting soup → dehydration → finished product Inner Mongolia air-dried beef jerky.

Machining point: 1. It is best to choose fresh and fat beef forelegs and hind legs, remove fat and tendons, wash and drain, and cut into 0.2-0.3 kg pieces. 2. Pre-cooking: put the meat into an iron pot, boil it with clear water, skim off the floating foam, cook for about 20 minutes, take it out and let it cool, and let the original soup stand by. 3. Slice: cut into strips, blocks, dices, etc. According to different specifications, it has the same size and uniform thickness. 4. Marinating: Boil all kinds of auxiliary materials prepared in advance in the original soup. When the concentration of the soup increases, add the chopped meat, first cook with strong fire, then stew with medium fire, and finally collect the juice with slow fire 1-2 hours. When the marinade is basically dry, it can be cooked. 5. Dehydration: It is best to air dry naturally in a ventilated place (don't expose yourself to the sun) for the best taste. If there is no condition, it can also be dried at 50℃-55℃ for about 9 hours. When roasting, sieve it for 2-3 times and roast it until the meat is hard to dry. 6. Seasoning: Sprinkle a layer of salt, sugar, monosodium glutamate, spiced powder, Chili powder and other auxiliary materials on the surface of dried meat.