How to pickle preserved beef?

Steps:

Ingredients preparation: beef, liquor, sugar, salt, spiced wine, soy sauce, etc.

The specific steps are as follows:

Step 1: generally prepare 15 Jin of beef. Do not wash, cut into strips, about 3 to 5 cm wide, add 100 g of white wine, 3 tablespoons of sugar, and half a bag of salt, and stir well by hand. Be sure to stir it several times and grasp it evenly.

Step 2: After stirring evenly, put the beef into a deep dish, add a little white wine to the surface, flatten the meat slightly, and then set aside for pickling for 36 hours.

Step 3: After the meat is marinated, prepare some cotton thread, insert a hole in one end of the meat with chopsticks, and then take a cotton thread through it. The length of the line can be hung up.

Step 4: After putting all the meat on cotton thread, hang the meat in the tuyere or in the sun for one day. One day is enough, not too dry.

Step 5: After the beef is dried for a day, take it down and prepare a bottle of five-flavor wine. This five-flavor wine is the secret seasoning of Hakka people. It is made by grinding star anise, cinnamon, fragrant leaves, fennel and clove into powder and soaking them in high-concentration liquor for several months. Every year, I make a big bottle in advance, and use it when making bacon and braised pork in Chinese New Year. You can eat it with spiced powder. If you like five flavors of powder.

Step 6: Pour a proper amount of five-flavor wine into the hot pot, add some soy sauce, heat it, turn off the heat, and soak the meat piece by piece, which can be colored and seasoned, and the taste is particularly fragrant.

Step 7: put the soaked meat back on the plate, pour the remaining juice on the meat, then marinate it for one night and take it to the sun the next day. Step 8: Marinate the meat and hang it to dry for about a week.