Beef tenderloin chopped, add the marinade and mix well, marinate for 10 minutes. Mushrooms chopped, parsley chopped. Grind ginger and mix half of it with beef and keep half. In a pot of boiling water, add the beef and mushrooms and mix well, add a tablespoon of cooking wine. Bring to a boil over high heat and immediately turn off the heat. Strain the beef in a colander. Rinse and drain. In a pot of cold water, add the beef, mushrooms and ginger. Bring to a boil over high heat, add salt and pepper. Pour in water starch and mix well. Stir in the egg whites, place chopsticks in the mouth of the bowl as shown in the picture, and pour the egg mixture down the chopsticks, making circles in the pan (that is, pouring evenly in every corner of the pan). Turn off the heat.