First, cut the beef into thick strips and cut it along the grain as much as possible (you can cut to the size according to your preference, but don’t cut it too small).
After the beef strips are cleaned, put them into a pot, pour enough cold water to cover them, bring to a boil and cook until the beef turns brown (a lot of floating foam will be produced during the cooking process, and the floating foam can be removed with a sifter).
After boiling, remove the beef. Then rinse it several times under cold water to wash off all the foam.
The cleaned beef is put into the pressure cooker, fill with water to just cover the beef, add ginger, green onions, and 15 grams of salt. Simmer for about 35 minutes to boil the beef.
The finished cooked beef will look like the picture below. Drain the water and save for later use.
Heat the pan and pour 50 grams of vegetable oil. After the oil is hot, turn to medium heat. Add Szechuan peppercorn, bay leaves, star anise, cinnamon, and stir fry for 1 minute. Then add the chili powder and continue to stir fry for a few more moments.
Pour in the beef and stir fry evenly. Then add cooking wine, light soy sauce, sugar, salt. Continue to stir fry evenly. At this point, the flavors of the jerky will be added, and now it can be roasted to lock in those flavors.
Place the beef jerky on a baking sheet covered with baking paper. Preheat the oven to 140 ° C, place the beef in the middle of the oven and bake for 30-40 minutes. The baking time should be adjusted according to the actual situation (the size of the beef cut, the different temperature of the oven will affect the baking time of jerky).