1. Vacuum-packed Yunnan rice noodles, cover with boiling water and soak for three minutes, then stir and filter out the water.

2. Cut the tenderloin into filaments against the trend, grab it evenly with oyster sauce, cooking wine and black pepper, and marinate it with a little cooking oil for 20 minutes.

3. Carrots are shredded, ginger is shredded, and onions are cut into sections.

4. After the pot is hot, stir fry the shredded chives and shredded ginger, remove them and throw them away.

5. Stir-fry shredded carrots until soft, and serve.

6. Turn off the fire and cool the oil in the pan until it is warm, then pour in the shredded beef and stir fry until the surface becomes discolored.

7. Pour the fried shredded carrots and scalded rice noodles into the pot, and then pour about 100ml of stock (no water is needed).

8. Add a tablespoon of half-baked soy sauce, turn to high heat and stir fry constantly.

9. When the soup in the pot is half dry, pour in the fried shredded beef and stir-fry until the soup in the pot is dry.

10. Sprinkle some coriander and stir fry quickly. Serve.