Seasoning: salt 70g Chili sauce 70g Chili powder 5g white wine 250g white sugar 50g monosodium glutamate 20g green onion10g ginger 5g star anise 3g each.

Shandong beef jerky method:

1. Choose fresh and fat hind leg meat, cut into pieces weighing about 500g, rinse with clear water, and drain.

2. Put the drained beef into the boiling pot, add water to submerge the meat, enlarge the scallion, fresh ginger and anise at the same time, cook until the meat is mature, and take it out.

3. Remove the gluten oil from the cooked beef while it is hot, and then cut it into thin slices.

4. Take the broth of boiled beef out of the pot, filter out impurities, put it into the pot, add beef slices, add salt, white wine, Chili sauce, red pepper noodles, white sugar and monosodium glutamate, then cook until the meat is cooked and drained, and shovel it out.

5. The good beef slices are laid flat on the wire mesh frame, irregularly sent into the oven for baking, and the temperature of the baking room is kept at 55-60℃ for about 15 hour, and the finished product is obtained after the meat slices are dried completely.