1, raw materials: beef tenderloin, celery. Marinade: beer melted starch, cooking wine, tenderizing powder, pepper, oyster sauce, salt. Toppings: salt, sugar, water starch.

2, the beef according to the vertical direction of the fiber cut into thick and thin slices (3 mm or so), add the starch melted with beer, a little wine, tender meat powder, pepper, oyster sauce, salt and mix well to marinate; while shaking and beating the wine, until the meat is no longer inhaled beer;

3, the celery with the shaver scrape off the fine tendons;

4, in the marinated beef with a little oil and mix (to lock the moisture in the meat), at 120 degrees Celsius, the meat will be used as the first time. meat moisture), with 120 degrees oil temperature will beef scratch until browned from the pan, with a little oil quickly stir fry celery, the meat again into the thickening, add drizzle thickening, out of the pan.