Ingredients \x0d\ cooked beef tendon 500g, beef tenderloin 100g, cooked bamboo shoots and red peppers 25g, green garlic 15g, egg white 1, soy sauce 50g, Shaoxing wine 20g, Jiang Mo 10g, refined salt 2g and sugar 2g. \x0d\ Practice \x0d\ 1. Cut the tendon into segments, one end of which spans the flower knife (three knives and six petals), up to three quarters of the tendon segment. Slice red pepper and winter bamboo shoots. Cut the green garlic diagonally. Slice beef tenderloin. \x0d\2。 Beef slices were sized with wet starch 15g and egg white. Add duck oil to wok and heat. Add beef tendon and stir fry. \x0d\3。 Add beef soup, soy sauce, Shaoxing wine, refined salt, sugar and bamboo shoots and cook until cooked. \x0d\4。 Slice the tenderloin, add the red pepper slices, simmer the green garlic, add monosodium glutamate and wet starch, and serve.