How to make traditional air-dried beef?

Seasoning: salt 70g Chili sauce 70g Chili powder 5g white wine 250g sugar 50g monosodium glutamate 20g onion10g ginger 5g star anise 3g each.

Production method of Shandong beef jerky:

1. Choose fresh and fat hind leg meat, cut it into pieces weighing about 500g, rinse it with clear water, and drain it.

2. Put the drained beef into a boiling pot, add water to submerge the meat, add green onions, fresh ginger and aniseed at the same time, cook until the meat is cooked, and take it out.

3. Remove the gluten oil from cooked beef while it is hot, and then cut it into thin slices.

4. Take the cooked beef soup out of the pot, filter out impurities, put it into the pot, add beef slices, add salt, white wine, Chili sauce, red pepper noodles, sugar and monosodium glutamate, then cook until the meat is cooked, drain and shovel out.

5. The good beef slices are laid flat on the barbed wire frame, irregularly sent to the oven and roasted. The temperature of the baking room is kept at 55-60℃, and the baking time is about 15 hours until the meat slices are completely dried, which is the finished product.