Raw materials: 750g of raw beef venetian blinds, 50g of wet starch 1 5g, 50g of water-soaked Flos Magnoliae tablets, 50g of monosodium glutamate1g, 5g of dried red pepper powder1.5g, 3g of refined salt, 50g of beef soup, 2.5g of sesame seeds, and 10g of scallion10g, cooked.

Technology:

1. Divide the raw beef louver into five pieces, put it into a bucket, pour boiling water, stir it continuously with a wooden stick for 3 minutes, take it out, put it on a chopping board, rub off the black film on it, rinse it off with clear water, put it in a cold water pot and cook it 1 hour until it is 70% rotten, and take it out. 2. Tile the beef venetian blinds piece by piece on the drill board, remove the outer wall, cut it into filaments about 5 cm long, put it in a bowl, mix well with 1 0g yellow vinegar and1g refined salt, rub hard to remove fishy smell, then rinse it with cold water and squeeze out water.

3. Magnolia slices are cut into filaments slightly shorter than the eaves. Cut onion into 2cm long pieces, take 1 small bowl, and add beef soup, monosodium glutamate, sesame oil, 10g yellow vinegar, onion pieces and warm starch to thicken.

4. Put the wok on high fire, add tea oil and cook until it is 80% cooked. First, put the shredded Flos Magnoliae and dried chili into a wok and stir-fry a few times, then stir-fry 2 grams of shredded beef leaves and refined salt, pour in the prepared juice, stir-fry a few times, and serve.

note:

This product pays attention to knife work, and the thinner the blinds are, the better. Stir fry quickly when the fire and oil are hot. After boiling the juice, turn it over a few times and take it out immediately.

Flavor features: Li Hesheng, a century-old shop in Changsha, is famous for cooking beef dishes. Among them, braised beef tendon, braised beef brain marrow and hairy louver are particularly prominent, and they are known as "three unique cows". Mao Blindness is the best among the three outstanding men. Louver is the wrinkled part of the inner wall of tripe. After shredding and heating, it has a unique crisp, tender and fragrant flavor. Although the old shop in Li Hesheng has closed down today, the dish of Mao decorative panels is widely circulated in major restaurants in Changsha, and Qu Yuan Restaurant is the best one.

The answer comes from the official website of Fancai.com.