1, put the wok on high fire, add cooked lard, and when it is 30% to 40% hot, add minced onion (onion is cut into small pieces half a grain of rice) and stir-fry with low fire until fragrant and brown. Remove the pan from the fire, stir-fry curry powder into curry oil, add beef soup, add salt, and bring to a boil for later use. 2. Wash the cattle louvers several times, especially in the seam of each louver, cut them into filaments along the pleats, cut them into 5-6 cm, put them in a colander (three times), scald them for about 30 seconds, lift them up and pour them into a bowl, and then scoop them into the beef soup. Key operation: Cow leaves must be washed repeatedly (it is best to buy processed products), and the scalding time should not be too long or too short. If the scalding time is too long, the products will not be brittle, and if the scalding time is too short, they will be unfamiliar.