Preparation materials: lotus root 200g, beef (tenderloin) 200g, onion 20g, ginger 10g, oyster sauce 18g, black pepper juice 10g, soy sauce 30g, salt, cooking wine 5g, egg white 15g and corn starch 650.

First, cut the beef into pieces and marinate it with cooking wine, oyster sauce, black pepper juice, soy sauce, starch, egg white and cooking oil.

Second, prepare auxiliary materials, such as onion, ginger and garlic, chop them with a knife and put them aside for later use, as shown below.

Third, cut the prepared lotus root into pieces and soak it in clear water for later use, as shown below.

Fourth, put oil in the pot, heat it on fire, and add ginger slices to stir-fry until fragrant, as shown below.

5. Pour in the marinated beef and stir-fry to change color, as shown below.

6. Stir-fry the beef until it turns white. Add onion and garlic and stir well, as shown in the figure below.

Seven, add the right amount of cooking wine, soy sauce and stir well, as shown in the figure below.

Eight, add hot water without ingredients, boil over high fire and stew for 30 minutes.

Nine, stew until the lotus root becomes soft, add a little salt and stir fry.

10. Sprinkle coriander on the pan and the stewed beef with lotus root is ready, as shown below.