2. Wash the fresh beef venetian blinds until it has no peculiar smell.
3, pure coriander, delicate red pepper, smart garlic, ginger, all cut for use.
4. If possible, you can cut a little shy cucumber for later use.
5. It's the critical moment-blanch the beef shutters. Be sure to boil the pot when the water boils. The stove at home is not big enough. If you throw half a catty of beef louver into the pot at one time, the temperature of the water will drop rapidly, and the beef louver will be cooked when it rolls again. Therefore, it is suggested that the beef louver be divided into several small portions for blanching to avoid the water temperature drop. Blanch beef venetian blinds in boiling water for about 10 second.
6. Slice carrots (personal preference). Finally, throw all the ingredients and beef leaves into the wok, add one tablespoon of soy sauce and one tablespoon of sesame oil, and stir well. The family version of the cold beef louver is ready.