2. The bought beef can be ordinary beef or beef tenderloin, which is relatively strong and cut into chunks as long as the forearm, because it will shrink after the last drying.
3. Wash the beef after cutting and put it in a cool place to control the moisture. The reason why it is placed in the shade is to prevent beef from going bad and to preserve the moisture inside the beef.
When the beef is controlled, we will prepare the marinated seasoning. Prepare a large bowl, pour in 45g of salt, grind pepper into flour with a juicer or a millstone, put it into the bowl, grind millet, pepper or ordinary dried pepper into flour, and pour it into the bowl. Finally, cut the dried ginger into powder, pour it into a bowl and stir well.
5. The water on the surface of beef is almost evaporated. It should be noted that beef with too much water will have insufficient taste. If there is too little water, the same taste will be insufficient, so be sure to put it in a cool and ventilated place, pay attention to the time and visit it often. If the surface moisture is gone, it can be pickled.
6. Sprinkle the seasoning evenly on the beef, then sprinkle it in the front and then in the back. Must be uniform, so that it is easy to taste. Then grab it evenly with your hands and let the seasoning fully soak the beef.
7. After the beef is salted, hang the beef with a hook to dry. Don't be too dry. Then take the fire to the exam. Bake one by one, heat evenly, and smell fragrant. When the beef is fully ripe, keep hanging, hanging. It dried in almost two or three days. At this time, you can boldly put it in the sun, because the beef is cooked and will not go bad again.