1. Remove the fascia from the beef and cut into thick slices. Use the back of a knife to loosen the slices of meat and chop a few more times.
2. Put a whole egg, an appropriate amount of baking soda, add cornstarch and mix well with the salted water. Seal with a little oil and let it stand for 20 minutes.
3. Fry the beef tenderloin until 8 mature
4. Take out spare
5. Stir-fry with a little oil and fragrant Pixian bean paste, add green onion, ginger, rice and garlic juice to fragrant, add white sugar and cooking wine, and season with a little vinegar. Add the fried beef tenderloin and stir evenly.
6. The meat is tender and juicy, slightly spicy and sweet.
7. The meat is tender and juicy, slightly spicy and sweet.
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