1. Chilli pepper, spicy millet, green onion, garlic, chop into mince and set aside.
2. Cut the tenderloin into thin slices.
3. Coat both sides evenly with cornstarch.
4. Gently beat with a cooking hammer or rolling pin, the thinner the better.
5. Remove the roots of enoki mushrooms and cook them in a pot.
6. Remove the cooked enoki mushrooms and place them on the bottom of the bowl.
7. Add cooking wine, green onion and ginger to the pot, and then add the hammered meat slices.
8. Blanch for one minute, remove and spread on top of enoki mushrooms.
9. Raise the pot and heat the oil, and the oil is heated to 70% hot
10. Pour hot oil into the chopped green onion, garlic and chili.
11. Add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of sugar, a spoonful of chili oil, a little salt and pepper, and stir well.
12. Just pour the prepared sauce on the meat slices.
