1. Wash and cut beef shutters;
2. Chop two slices of ginger and mince garlic;
3. Add water to the pot, add two slices of ginger, and boil on high heat;
4. After the water boils, add the cut beef shutters and blanch;
5. Add cooking wine in about one minute;
6. Continue to cook for half a minute, turn off the heat, and remove the beef shutters;
7. Put the removed beef louver into cold water immediately, remove it after a while, and drain the water for later use;
8. In another pot, put two tablespoons of oil and heat it on high heat;
9. Heat oil to 60% heat, add dried chilies;
10. Add a tablespoon of chili sauce;
11. Stir-fry on low heat for one minute, turn off the heat, and pour into a clean bowl;
12. Pour the red oil into the cow louver soaked in cold water;
13. Add ginger and minced garlic;
14. Add a little refined salt;
15. Add a teaspoon of caster sugar;
16. Add a little chicken powder;
17. Add a teaspoon of white vinegar;
18. Add the chopped spicy radish and stir well.
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