Beef 500g

Marinade:

Half a teaspoon of Zanthoxylum bungeanum, 2 pieces of star anise, cinnamon 1 piece, 5-6 pieces of galangal, tsaoko 1 piece (crushed), half a teaspoon of fennel, chopped shallots 1 piece, salt 1 flat teaspoon, and half a tablespoon of crushed rock sugar (about 25g, that is, 6 yuan 　

Dip sauce:

Sesame oil, soy sauce, shredded red pepper 1 tbsp, Zhejiang vinegar 1 tbsp, cooked oil 1 tbsp, shredded red pepper 1 tbsp, and half a teaspoon of sugar.

Cooking steps:

(1) Put the bittern (except wine) in a deep bowl and cook it on high heat 15 minutes.

(2) Wash the beef, put it in the brine, add the wine, and cook for about 40 minutes on medium heat. 　

(3) beef is taken out, cooled and sliced.

(4) Except sesame oil and Zhejiang vinegar, dip the sauce in the oven and cook it at high fire for 1 min, then take it out and add the remaining sauce to serve it with beef. Method 2:

Materials:

A catty of beef, a little spiced cinnamon, three slices of ginger and onion, a proper amount of soy sauce and wine and sugar.

Cooking steps:

Wash the beef, drain it, burn it in a red pot, add oil, saute the beef, add wine, spiced cinnamon and water, bring it to a boil, and then turn to slow fire until it is cooked. Take it out. Wash the pot, heat it, put in oil, saute until fragrant, add beef, soy sauce, sugar and cooking wine, and turn to medium heat. Meanwhile, keep turning the beef to avoid sticking to the pot until the marinade is dry. Take out the beef, let it cool, cut it into thin slices and serve it. 　

Method 3:

Raw materials and ingredients:

500g fresh beef, 25kg cooked beef, need sugar 4. 1kg, monosodium glutamate 0.75kg, soy sauce 1kg, salt 1kg sodium benzoate 50g, fennel powder 75g, ginger 72g, wine 250g and hay powder 25g. 　

Cooking steps:

Remove butter and tendons from fresh beef, cut into pieces, rinse with clear water, and cook the cooked beef with 1.5 hours of fire. When cooking, pay attention to shovel to make the beef cooked evenly. After the beef is taken out of the pot, put it on a sieve and let it cool thoroughly to make its meat pieces solid. Then cut the beef into 0.2cm pieces. Ingredients according to the cooked beef as the standard, with white sugar and the original beef soup first pot (beef soup should not be too much, 25kg of cooked beef with about 5kg of soup), and other ingredients beef soup to boil, and then put the sliced beef into it, when it is boiled, cover it with steam. And continue to cook with slow fire, but not too hard. In about 20 minutes, turn it again with a shovel, and don't scorch the pot. After about 2 hours, take it out of the pot and put it on a sieve for cooling. Then put into an iron screen for baking, and baking at the temperature of 45-30 DEG C for 3 hours. When roasting, turn it up and down repeatedly to make each piece of beef jerky even. Take it out and get the spiced beef slices. [From the Internet]