(1) Select 6 kg of beef rump (commonly known as bangbangrou), wash the blood, cut it into thin slices with 12cm, 6cm wide and 2cm thick blades, put it in a basin, and add 200g of white wine, 80g of refined salt, soy sauce 100g and sugar/kloc-0.

(2) Take a 1 dustpan, spread the marinated beef slices on the dustpan piece by piece, and dry them in the sun until they are 70% dry.

(3) Wash the pan, add a little clear oil and cook it until it is 80% cooked (the clear oil is unused vegetable oil, it is best to cook beef with tea oil or peanut oil), and add 50 grams of star anise, 8 tsaoko, 40 grams of galangal, 50 grams of cinnamon, 40 grams of clove, 40 grams of osmanthus fragrans, 0/00 grams of dried tangerine peel/kloc, 50 grams of pepper and 200 grams of cogongrass rhizome. Soak 100g mushrooms, stir-fry until fragrant, and then put the dried beef jerky in medium heat. When the dried meat is soft and there is no juice in the pot, add clear oil and stir fry, cover the pot and simmer for 1-2 hours. Open the lid in the middle and stir fry on time to avoid burning the bottom of the pot.

(4) After the steak is simmered, ginger, garlic and spices are removed, and the oil juice is controlled to cool, so that it can be cut into pieces and served, or it can be cooked into other dishes together with other raw materials.

Features: deep and bright color, mellow fragrance, delicate and chewy meat, fragrant entrance and endless aftertaste.