Ingredients: 400 grams of beef tenderloin

Accessories: 300 grams of Chinese cabbage, 20 grams of green onions

Seasoning: 2 grams of salt, 7 grams of soy sauce, 10 grams of sweet noodle sauce 2 grams of sugar, 1 gram of MSG, 1 gram of salt and pepper, 2 grams of starch (peas), 20 grams of peanut oil, 120 grams of appropriate amount of each

How to make dry-fried tenderloin:

1. Wash the cabbage leaves and spread them out. Dry the water and cut into thin strips, the finer the better.

2. Place the wok on a high fire and heat it up. Pour in the oil and heat it until it is 4 minutes hot. Add the shredded cabbage in five or six batches. Fry the shredded cabbage until crispy. Use a slotted spoon to gently remove it. , drain the oil and put it into a plate, add refined salt, monosodium glutamate and sugar while it is hot, and mix gently with chopsticks to make green cabbage pine.

3. Wash the green onions and keep the white part for later use; remove the sinews from the tenderloin and cut into 0.2 cm thick slices. Use refined salt, soy sauce, sugar, and MSG to marinate for 15 minutes and pat dry starch on top.

4. Place the wok on a high fire, add peanut oil, heat until it is 60% hot, add the tenderloin piece by piece and fry until dark red, take it out, filter the oil and put it on a plate. Garnish the plate with green cabbage pine and add salt and pepper.

5. Cut green onions into 5 cm lengths and put them into a small plate. Put the sweet noodle sauce into another small basin and serve.

For more information on dry-fried tenderloin, see Mint.com Food Library/shiwu/ganzhaliji3