1. Wash and cut beef into small pieces, marinate with salt, pepper, cooking wine and ginger 12 hours, turn over every 3 hours, then wash and blanch for later use.

2. Wash all the spices, soak them in warm water for 30 minutes (except Siraitia grosvenorii), and pour off the water for the spices.

3. put water in the pot, blanch the pig bones and the old hen, and then use cold water for later use.

4. Add 10 kg of water to the pot, add pork bones and old hen, boil over high fire, and simmer for 90 minutes to get fresh soup.

5. Put oil in the pot, add sugar, stir-fry until reddish brown, let it cool, add appropriate amount of water, cook and melt for later use.

6. Put spices, ginger slices, onion segments and lard into the cooked fresh soup and cook for 60 minutes on low heat (half of the onion segments are fished out). Then wrap the Redmi, boil it in the brine for 30 minutes, take it out, and add seasoning such as salt, monosodium glutamate, pepper and sugar to make the brine.

7. Finally, add the cooked beef, marinate for about 60 minutes without covering the pot cover, and then put it in the pot for cold pickling for more than 6 hours.

8. Pickled beef is easily chopped. You can freeze the salted beef before cutting it, so that it won't be chopped.

Beef contains potassium. Potassium is a mineral that most athletes lack in their diet. Low level of potassium can inhibit the synthesis of protein and the production of growth hormone, thus affecting the growth of muscle.

Steak is an excellent high-protein food. It also contains 7 mg of calcium, 0.9 mg of iron, 170 mg of phosphorus, B 10.07 mg of vitamin B, B20. 15 mg of vitamin B, 6 mg of folic acid and a small amount of vitamin A, etc. Nutrients are easily absorbed by the human body. Nutritionists say that the nutritional value of beef ranks first among all kinds of meat, which can increase physical strength and replenish vitality.