Let's deal with the meat slices first. Look at the texture of tenderloin and try to cut it along the texture, so that the cut meat will not come loose, sell well and taste good.

Don't cut the sliced meat too thick, put it in a bowl and knead it with water a few times to get the blood out of the sliced meat. The purpose of this is to remove the fishy smell. You can change the water two or three times repeatedly and clean it up.

After squeezing out the water, put the meat slices into a bowl, add cooking wine, salt, soy sauce, white pepper and oyster sauce, and stir well. White pepper can remove fishy smell, but don't put too much, just a little.

After seasoning, add some water to the sliced meat and stir with chopsticks until the water is completely absorbed, so that the sliced meat becomes more moist. Be careful not to add too much water. After stirring, no water can be seen. If there is still a lot of water after stirring for a long time, it means there is too much water. If you are inexperienced, you can add a little less at a time.

Then take an egg, take out the egg white and put it into the sliced meat to continue stirring, or stir until it is completely absorbed, so that the sliced meat looks tender.

Add a little corn starch to the sliced meat, and it looks like a thin layer after mixing. Then add cooking oil and stir to lock the water to avoid dehydration of the meat slices.

Every step of the above steps should be done well, so as to ensure that the cooked meat slices are more tender and smooth.

In short, if you want the meat slices to be smooth and tender, of course, the pickling process is indispensable. No matter what seasoning is added, it needs to be wrapped in edible oil in the end, so that the meat slices will lock the water and will not burn the wood. Adding an egg white can make the meat slices fluffy and taste better.