What is the curing method of authentic preserved beef?

Preparation materials: beef tendon 1000g, a handful of pepper, 2 tsaoko, 1 cinnamon, 1 fennel, 2 star anise, 4 ginger slices, 2 onions, proper amount of sea salt, 3 tablespoons of aged vinegar, 2 tablespoons of soy sauce, some chopped peanuts, some cooked white sesame seeds, 1 chopped green onion and 2 tablespoons of Chili oil.

Production steps:

1, don't wash the beef tendon, rub it with coarse salt, massage it, pour in two spoonfuls of Meijia soy sauce, continue to massage it, then seal it and put it in the refrigerator for three days, and take it out and turn it over every day.

2. After three days, wash the meat with clear water. Prepare seasoning.

3. Pour water and all spices into the pot and bring to a boil.

4. Put the marinated beef tendon in boiling water and skim off the floating foam.

5. Cover the pot and simmer for 2 hours.

6. Leave the lid open after turning off the fire, let it cool naturally, then drain the water and take it out, and put it in the refrigerator for one night.

7. Slice, the thinner the better.

8, adjust a juice, vinegar, soy sauce, Chili oil, a small amount of water. ?

9. Pour in the sauce and sprinkle with peanuts, sesame seeds and chopped green onion.