Put the beef louvers piece by piece on the cutting board, remove the black outer wall, cut along the seam of the beef louver (about 4-6 pieces), and then cut it crosswise into 5 cm long filaments.

The methods for treating cattle louvers are:

Untreated cattle louvers are usually black or yellow-brown. The louvers of cattle that have grown up eating feed are black, and those growing up eating grain crops have black louvers. The cow leaves are yellow.

The methods for cleaning beef louvers are:

1. Cut the rinsed fresh beef louvers into large pieces and put them in a large basin. Then pour boiling water to submerge the beef louvers, and then use a wooden stick to stir the beef louvers for about 3 minutes.

2. Take out the blanched beef louvers and place them on the chopping board, and rub the black or yellow-brown film on them vigorously. While rubbing, rinse with clean water. Add some fine salt and white vinegar and rub together for better results.

After being washed like this, the cow louvers will become clean and beautiful, but it is absolutely impossible to wash the cow louvers as white as snow. The white beef louvers are first soaked in caustic soda water and then bleached with hydrogen peroxide. One pound of fresh beef louvers can become more than three pounds. Try not to buy such beef louvers.