How to pickle large pieces of beef

Don't wash large pieces of beef with water; Appropriate amount of spices such as pepper, star anise, Amomum villosum, Kaempferia Kaempferia, Cinnamomum cassia, fennel seeds (pickled beef with pepper and Amomum villosum), stir-fry in a pan until it is slightly yellow, and then mash it for later use; A proper amount of salt (usually about half a catty of salt is used for ten catties of meat) is put in a pot and fried for later use. Put the beef in a big container, rub all parts of the beef with the above spices, salt and white wine, press it on the marinated beef for about a week with a heavy object such as a stone wrench (it is better to press it for a long time in cold weather), and often pour out the blood of the beef. Hang the pressed salted beef to dry. Bacon is storable and delicious. It can be fried or sliced, and it is advisable to put some dried peppers.