Beef tenderloin, also known as "beef tenderloin", is located at the back and lower part of the outer spine, close to the upper part of the hind legs. It is completely thin and is the most tender part of beef. Common cooking methods include stir-frying, stir-frying, Stir, steam, and boil. Today the editor is going to introduce to you a spicy and unique Sichuan dish cooked with beef tenderloin - tiger skin beef tenderloin. Wash the green and red peppers and cut them into 10 cm long sections; wash the beef tenderloin, slice it, add salt and cooking wine and marinate it for about 2 hours. Put the pot on the fire, add the green pepper and stir-fry, and use a spatula to press the green pepper. When it becomes soft, turns white on the surface and has burnt spots, pour in an appropriate amount of oil and stir-fry, add salt and stir-fry evenly to make tiger pepper. stand-by. Heat oil in a pot, add black bean sauce and stir-fry until fragrant, add beef tenderloin and stir-fry quickly, add pepper, dark soy sauce and chili sauce and stir-fry evenly, add tiger pepper and stir-fry for a while, remove from the pot and place on a plate. Can.