Tin foil beef

1400g beef tenderloin cut into thin slices, half a purple onion cut into small pieces, 100g celery cut into sections, 100g enoki mushrooms torn into pieces, and 3 millet peppers cut into rings and set aside.

2 Add 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of oyster sauce, half a spoon of salt, half a spoon of sugar, 1 spoon of starch, 4 spoons of water and 4 spoons of cooking oil to the beef slices, stir evenly, and marinate Make a 15-minute code to activate the clock.

The secret to making beef tender and smooth: water + oil, which locks in moisture and makes the beef more tender and juicy.

3 Take a piece of tin foil (the matte side touches the food), place onions, celery, enoki mushrooms and millet peppers in sequence, sprinkle with a little salt and oil, and put the marinated beef slices (with sauce on top) (the juice is mixed together), sprinkle a little black pepper on the surface, cover with another piece of tin foil, roll up and fold the edges tightly.

4 Place the beef wrapped in tin foil into a flat-bottomed stocking pot, cover the pot and simmer over low heat for 10 minutes. *Try to use uncoated pots to prevent damage to the pot.

5 Open the lid, make a slit with a knife or pierce the tinfoil directly with chopsticks, the tinfoil beef is done!

Sprinkle some coriander and cooked white sesame seeds when eating