1. Choice of materials. Take fresh beef, especially the lean meat of the hind legs, remove the fat and fascia, wash and drain the water, cut into 6cm3cm pieces of meat, the thickness may depend on the shape of the meat, but the thicker meat should be at the beginning Cut it after cooking. 2. Boil first. Put the meat piece or piece of meat into the pot and boil it for 30 minutes (minutes). When the water is boiling, discard the floating foam on the broth, remove the meat or meat, and slice it into thin slices. 3. Ingredients. The ratio of salty ingredients is: beef 50kg, salt 0.8 ~ 1kg, soy sauce 2 ~ 3kg. The ratio of sweetener: 50kg of beef, 3 to 4kg of soy sauce, and 3.5 to 4.5kg of white sugar. Both formulas can be used, and according to local dietary habits, add appropriate amount of rice wine, ginger, onions and other seasonings. 4. Re-cooked. Take some broth and add the ingredients. After boiling, switch to a small fire and put the thin slices of meat after cooking into the pan. Stir constantly. When the soup dries quickly, remove the meat. 5. Spices. After mixing 30% of refined salt, 25% of five spices, 25% of fresh pepper, 15% of pepper, and 5% of MSG, mix well. If it is sweet, then change the salt to white sugar. After the reconstituted meat pieces are drained, they are put into seasonings and flipped to ensure that the meat pieces are evenly mixed. 6. bake. Put the seasoning meat slices in the oven, control the temperature at 50-60°C, and master the baking time according to the thickness of the meat slices. When the scent is distributed, it shall be taken out. After cooling, it shall be sealed and sealed in a plastic bag.