Pickling method of authentic preserved beef

Ingredients and accessories: beef 5000 g refined salt 200 g spiced powder 30 g cooking wine 100 g sugar 50 g pine and cypress not 500 g.

Production method:

1. Choose fresh beef, cut it into strips with a length of 30 cm, a width of 5 cm and a weight of about 500 g, and then stick holes in the meat with bamboo sticks to facilitate the taste.

2. Put the pot on the fire, stir-fry the salt, then pour it out and mix well with the spiced powder. After cooling, add cooking wine and sugar, mix well, evenly spread it on the meat and skin, and then put it in a jar with the skin facing down and the meat facing up. The top layer should be skin up and meat down. Marinate for about 7 days, and turn the jar once in the middle to facilitate the taste and discharge the fishy smell.

3. Take out the marinated meat, clean it with warm water, then put it on with hemp rope and hang it in a ventilated place to dry the water.

4, use a large iron pot, relax the cypress, put the scorpion, put the meat, cover the lid tightly, and smoke on the fire; Take it out after coloring, hang it in a ventilated place and dry it until the water is dry.

5. When eating, peel the bacon with an open flame and scrape off the black skin and ash with warm water. Wash with warm water, steam in a cage, and take out the slices.