Patina peel off on newly seasoned wok

I just bought a carbon steel wok. I follow seasoning instruction in this video

https://youtu.be/Ch2hhGi-9zc

Basically

1. wash the wok
2. Burn until yellowish blue
3. Add 2 spoons of veg oil , rub with paper towel and burn on very high heat for 10 mins, and repeat this 3 times

After finishing season, the wok looked polishing dark and i was happy.

But when I used it for the first time ,the black patina peel off during cooking. I had to throw away the food.

My questions are what did i do wrong during seasoning processes and what should I do to rectify it?