1, raw materials: 500g beef tenderloin, scallion 1 segment, 3 slices of ginger, 3 cloves of garlic, 2 slices of fragrant leaves, aniseed 1 segment, 20 pieces of cinnamon 1 segment pepper, 20 pieces of pepper, 5 pieces of dried red pepper and 2 pieces of millet pepper.

2. Seasoning: salt 1 teaspoon (5g), 2 tablespoons of light soy sauce (30ml), 2 teaspoons of light soy sauce (10ml), oyster sauce 1 teaspoon (5g), 2 teaspoons of yellow rice wine (10ml) and sugar/kloc. Black pepper powder 1/2 teaspoon (3g), Chili powder 1 teaspoon (5g), pepper powder 1/2 teaspoon (3g), cumin powder 1/2 teaspoon (3g), and Chili oil 1.

3. Wash the beef and soak it in cold water for about 30 minutes, remove the blood, wash it again, and cut it into strips with the thickness of the index finger along the grain of the meat. Slice the scallion, pat the garlic, break the dried pepper into two pieces, and cut the millet pepper into small circles.

4. Put the beef strips, onion strips, ginger slices, garlic, dried peppers, millet peppers and all seasonings into a container, grab them evenly by hand (about 20 times), put them into a fresh-keeping box with a lid (or put them into a sealed bag), and put them in the refrigerator for about 6 hours.

5. After the beef is marinated, remove it from the soup (the marinated material is not needed), spread it flat on the oiled tin foil (it is best to dry the beef strips without too much soup, otherwise it will be easy to paste), brush the oil thinly with a brush, put it in the middle of the oven at 200 degrees, bake it for 30 minutes, then take out the baking tray and turn the meat over, and bake it in the oven for about 20 minutes. Roast until the beef surface becomes dry and scorched.