1. According to the amount of beef, weigh the seasoning in proportion.
2. Cut the beef into large slices, about 5 mm thick. Submerge the beef in water, add cinnamon, star anise powder, and half of the salt. Bring to a boil and cook until it is broken.
3. After it is cut off, remove the beef and cut into small pieces with a knife. Palm size.
4. Remove the blood foam from the original hot, and add all the other seasonings except rice wine, monosodium glutamate, and remaining salt. Bring to a boil on high heat again, then turn to low heat to simmer.
5. After about 40 minutes, simmer until the soup is almost dry, add rice wine, monosodium glutamate, appropriate amount of salt according to the taste, and stir-fry quickly until the soup is completely dry. Out of the pot.
6. Remove the meat slices and place them on the grill. Preheat the oven at 100-120 degrees, bake for 15 minutes, middle level, upper and lower fire.
7. The roasted jerky can be seasoned with curry powder and cumin powder according to personal taste.
Tips:1. The amount of salt should be adjusted according to the salinity of soy sauce and cooking wine. Don't add too much salt at once.
2. The spiciness of chili powder is different. If you like the spicy flavor, you can increase the amount of chili.
3. After the meat slices are cooked out of the pot, you can use the back of a kitchen knife to smash the meat, and then scrape the meat velvet against the lines. Then bake it.
4. The seasoning in the picture is for 250 grams of beef.
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