Preparatory work:

Wash vegetables (use whatever you like, I use small vegetables, Chinese cabbage, wax gourd and Flammulina velutipes);

Slice tenderloin, add appropriate amount of cooking wine, light soy sauce, a little salt and raw powder and marinate for more than 15 minutes.

Blanch the vegetables and spread them at the bottom of the casserole for later use;

Open a wok, fry shallots and ginger in oil, add bean paste, stir-fry red oil, then add chopped tomato pieces, add two teaspoons of sugar, stir-fry tomato sauce, and then add water that has just been scalded to make soup base, and bring to a boil;

Add the marinated meat slices to the soup cooked in the second step. Because the meat is cut very thin, 10-20 seconds will be cooked, but it depends on the thickness of your meat slices. Make it yourself, cook it yourself.

Pour everything in the wok into the casserole, then sprinkle with chopped green onion, minced garlic, chopped pepper or pepper powder, and sprinkle with Chili powder if you like spicy food;

Start the oil pan again, pour in the right amount of oil and heat it until it smokes. Pour the hot oil into the casserole. Chopped green onion, garlic, Chili and crushed Chili powder are all together.