1. After the beef venetian leaves are cleaned, cut into strips and soak in water with a little baking soda.
2. Cut the material head for later use.
3. Add appropriate amount of water, salt, oil, and baking soda to the pot and bring to a boil.
4. The beef venetian leaves are cooked and beaten.
5. Heat the pot with oil, and sauté the onion, ginger, garlic, and lees until fragrant.
6. Add seasoning, green onion leaves, appropriate amount of minced garlic, thicken and drizzle with sesame oil.
7. Pour the mixed ingredients on top of the blanched venetian leaves, and the Hakka marinated venetian leaves are ready.
