Two slices of beef tenderloin (about 100g each), salt 1 2 teaspoon (3g), Shaoxing wine 1 teaspoon (65438+30ml), chopped green onion12 teaspoon (3g) and egg/kloc-.

working methods

Slice the tenderloin on the chopping board, remove the fascia, cover it with a layer of plastic wrap, and beat the tenderloin into uniform slices with the blade of a kitchen knife, about 0.5cm thick.

Add salt, Shaoxing wine and chopped green onion to beef fillet evenly, and marinate for 10 minute. Beat the eggs into a bowl and beat them into egg liquid.

Dip beef tenderloin slices into flour, egg liquid and bread crumbs in turn, and then compact them by hand so that the bread crumbs stick tightly to the steak.

Heat the oil in the wok over medium heat. When the heat reaches 50%, put the cow in a wok and fry until golden on both sides, about 2 minutes. Then take out the drained oil.

Cut the steak into diamond-shaped pieces with a width of 3 cm and a length of 5 cm, and put it on a plate with tomato sauce.