Seasoning: 250g of salt, 25g of fennel seeds, 3g of star anise, 2g of Alpinia katsumadai, 2g of cinnamon12g, 9g of pepper and 6g of ginger [1].

Production method

1. Raw material finishing: cut the beef into small pieces weighing 1.5 to 2kg, and cut the back part of the meat with a knife, so that the meat is easy to turn red and the salt taste is even.

2. Pickling: in winter, 90 kilograms of raw meat and 70 kilograms of clean water are placed in each tank; In summer, 60 kilograms of raw meat, but a little more water. Add 500 grams of salt for every 25 kilograms in winter and 500 grams for every 20 kilograms in summer. The meat marinated in the tank should be stirred with a wooden stick 4 to 5 times a day in winter, and the stirring times should be frequent in summer. In winter, the marinated meat tank is placed in a warm room, so that the meat color is easy to turn red, and in summer, the meat tank is placed in a cool place, so as to avoid excessive temperature and easy deterioration of the meat. In this way, marinate for at least 7 days in winter, and marinate 1 to 2 days in summer. Take out the marinated meat with a strainer, drain the water, and then rinse with clean water 1 time. [ 1]

3. Ingredients: 90kg of raw meat is cooked in each pot in winter, 2.5kg of salt is used, and 65kg of raw meat is cooked in each pot in summer, 3.5kg of salt is used. Regardless of the season, fennel, anise, tsaoko, cinnamon and pepper are wrapped in gauze, and fresh ginger slices are added to the pot at the same time. [ 1]

4. Boiling: First boil the old soup together with the new ingredients, and beat the soup foam clean, then put the salt on the meat, and turn it with a wooden stick every 1 hour/time, so that the soup in the pot can drown the meat. When the meat is cooked to 80% maturity, the edible red pigment is added, and the cooked meat is bright red. Cook each pot of raw meat for 8 hours before cooking. When cooking for the first time, boil the broth with minced charcoal, that is, stew it with charcoal fire until the meat is cooked. When the meat comes out of the pot, the boiling soup in the pot should be used to wash the oil floating on the meat, which is delicious preserved beef.