1. Wash the beef, remove the fascia and soak in water for 1 hour. Remove the blood
2. Cut beef into strips, marinate with wine, ginger and egg white for 30 minutes
3. Boil water in a pot, cook wine, ginger slices, beef, and give blood purification water
4. When the beef is over water, boil the old brine, put the boiled beef directly into the pot, skim the foam and marinate for 30 minutes
5. Take the oil in the pan and heat it to 60%. When the oil is hot, star anise, cinnamon, white pepper, fennel, Zanthoxylum, and fragrant leaves are fried over a low heat to remove the fragrance
6. Lower the scallion, shallot, onion, ginger and garlic seeds, and fry them over low heat to remove the fragrant juice
7. Drain the beef strips and fry them slowly over medium heat, stirring and turning over
8. Oil color becomes turbid, skim the surface foam in time
9. Turn to low heat and fry slowly for about 120 minutes. During this period, keep stirring and turning over. When the oil color is clear and the beef strips are evenly brown and red, remove them
10. Sit in a pan and stir fry with hot pepper and red oil
11. Add the beef strips, turn to low heat, add salt, stir fry until the oil juice is dried to 90%, and remove from the pot
12. Put into the oven, ferment, test temperature 50 ℃, dry at low temperature for 3 hours, sprinkle cumin powder, cooked white sesame, and then bake for a while