1.

Cut the beef into finger-thick strips along the grain (the longer the better) and scrape off the fascia.

2.

Soak the cut beef in clear water until all the blood oozes out, take it out and drain it.

3.

Cut the onion and ginger into small pieces, add all the seasonings, and grab them evenly with your hands.

4.

The captured beef is sealed with plastic wrap, put into the freezer and refrigerated for more than 48 hours.

5.

Pierce the beef with a bamboo stick, pay attention to inserting it from one end as far as possible, leaving a gap between the beef, and try to expose all parts of the beef to the air.

6.

Keep ventilation, minimize sunlight exposure, air-dry for 2-4 days, and take out the beef after it is completely hardened (both inside and outside are dry).

7.

You can use a baking tray or grill. It is recommended to use a baking tray and pad it with tin foil to avoid grease dripping and clean it. Preheat at 150 for 5 minutes, add beef, and preheat at 120 for 30 minutes. Turn on the oven for more than 3 minutes, and continue baking at 100 degrees 10 minutes. Finally, it is 150 degrees and 5- 10 minutes, because 120 is not enough to cook beef thoroughly, so the last 150 minutes is the main stage of beef complete ripening, but it should not be too long, otherwise it will become carbon fiber-like.