2. Divide the beef louver into 5 pieces, put it into a bucket, pour boiling water (immersion degree is 0℃), stir it continuously with a wooden stick (about 3 minutes), take it out, rinse it with clear water, put it into a pot with cold water, and take it out until it is broken.
3. Spread the beef venetian blinds piece by piece on the chopping block, remove the black outer wall, cut into filaments about 5 cm long, and put them in a bowl.
4. Mix the shredded venetian blinds evenly with vinegar 10g and refined salt 1g, rub it vigorously to remove fishy smell and greasy taste, then rinse it with cold water to drain the water. Cut the onion into pieces about 1.5cm long, take a small bowl, put beef soup on it, and add monosodium glutamate, sesame oil and vinegar (/kloc).
5. Put the wok on the fire, put the oil and burn it to 80% heat. First, put shredded magnolia and dried chili into a wok and stir-fry, that is, add shredded beef and refined salt, stir-fry evenly, pour in the prepared flavor juice, stir-fry for a few times, and then take it out of the pan and put it on a plate.