1. Fresh beef tenderloin sliced into thin slices with texture. Add water starch, salad oil and a pinch of salt, mix evenly, and marinate for ten minutes.
2. Wash the eryngii mushrooms, cut into thin slices, and cut the green and red peppers into pieces.
3. Pleurotus eryngii and green and red peppers are blanched and cooked, and the water is controlled for later use.
4. Put oil in the pot. Add the beef tenderloin and fry until it turns white and discolored, remove it,
5. Leave oil in the bottom of the pot, add celery and garlic and saute.
6. Add soy sauce and sauté until fragrant.
7. Add the beef tenderloin and stir-fry evenly.
8. Add pleurotus eryngii, green and red peppers, top with light soy sauce and oyster sauce. Add a little chicken essence and stir fry evenly. Finally add pepper,
9. Finally put some celery leaves, it’s really fragrant,
Tips:This beef tenderloin must be stir-fried fast so that it is evenly heated to be delicious.
