Ingredients: tripe 300g, garlic 15g, coriander 10g, shallot 5g, salt 5g, monosodium glutamate 3g, sugar 3g, pepper noodles 10g, pepper oil rice vinegar 5g, Laoganma Douchi 20g.

1. Wash the fresh beef venetian blinds, cut it into filaments, and put it on a plate for later use. ?

2, garlic minced, parsley and shallots cut into small inches. ?

3, put 300 grams of water in the pot, the fire to boil, put the cut beef louver, blanch it in boiling water, and quickly pour it into the colander to control the water for use. ?

4. 20 grams of hot oil is in the pot, and the fire is heated. Take a bowl, put the Chili noodles in the bowl, mix them with cold oil to prevent them from becoming mushy, and heat them in a pot with hot oil to make red oil. ?

5. Take a clean bowl, add garlic juice, salt, monosodium glutamate, sugar, rice vinegar, peanut oil, sesame oil, marinated red oil and Laoganma lobster sauce, and mix well to make red oil juice. ?

6. Put the water curtain after blanching into the dish, pour the adjusted red oil juice and sprinkle with coriander. ?

7. Such a nutritious and delicious beef leaf leek can be finished.