First, the product formula beef 50kg, salt 1.2kg, soy sauce 2.5kg, sugar 10kg, monosodium glutamate 1.6kg, rice wine 1.5kg, allspice 0.2kg, chili powder 0.2kg, ginger 0.5kg, anise 0. 1kg. Second, the processing process of raw material dressing - → soaking - → boiling - → cooling - → slice - → halogen cook - → baking - → packaging three, operating points 1. Raw material trimming: Adopt qualified beef for health and quarantine, trim adipose sarcolemma, bone fragments, etc., cut into 1-1.5cm pieces. 2. Soaking: Dip the beef with circulating water for 24 hours to remove bloody water and reduce the odor. 3. Boil: Add ginger, fennel, and water to the pan (subject to the immersed meat pieces), heat and boil, then add the meat to maintain a slightly boiling state, and cook until the center of meat is free of blood. This process requires 1--1.5 hours. 4. Cooling, slicing: cut the meat into thin pieces of 3--5mm, and note the direction along the direction of the meat fibers. 5. Braised: The soup of the boiled meat is filtered with a gauze and placed in a saucepan. Salt, soy sauce, white sugar, allspice and chili powder are added in proportion. After heating and boiling, put the meat pieces into the pot, turn on the steam valve and cook for 20 minutes. Simmer for 30 minutes. Stir constantly while cooking. Add MSG and rice wine 10 minutes before the pan and put it into the drain pan to drain the soup. This process takes 1 hour. 6. Baking: Reciprocating tunnel drying room, up and down a total of 6 layers, baking suitable temperature of 85 - 95 °C, time is about 1 hour, pay attention to the timely removal of water vapor. 7. Packaging: First separate the small and large pieces and sell them in bulk. The small pieces are sold in packaging bags. Pay attention to avoid secondary pollution.