Braised beef: mung bean sprouts, 0-fat boiled juice, shredded onion and pepper, beef tenderloin.

Slice beef tenderloin, add salt, a little sugar, pepper, a little onion and Jiang Shui to remove fishy smell, add water starch, coat beef with fine slurry to lock water, add 1 tbsp oil to marinate 10 minutes, blanch bean sprouts for 30 seconds, drain in cold water, and plate. After the water is boiled, put the beef into the pot one by one, boil it over high fire, turn off the fire, cover the pot and stew for one minute [not long], take it out and put it on the plate, sprinkle with minced garlic and shredded onion, pour in a little hot oil and stir-fry until fragrant, and pour in a proper amount of cooking juice to taste.