Material: tenderloin 400g, 1 piece of tin foil.

Seasoning: 20g onion, 5g green pepper slices, 5g ginger slices, 750g salad oil, 30g soy sauce 10g delicious, 4g salt and monosodium glutamate, 20g raw flour, 50g cooking wine 10g egg liquid.

Output: 1. Wash tenderloin, cut into 0.3 cm thick slices, add salt, monosodium glutamate, cornstarch, soy sauce and egg liquid for sizing, marinate for 30 minutes, then put it in 40% hot salad oil for 5 minutes, and take out the oil control. 2. Beijing onions are cut into hob blocks. 3. Add 15g salad oil to the pot. When it is 70% hot, add ginger slices, chopped green onion slices and green pepper slices and stir-fry until fragrant. Pour in the tenderloin and stir well. Add cooking wine and delicious food to adjust the taste and take out the pot. 4. Wrap the fried tenderloin in tin foil and put it on an iron plate that is burned to about 280℃.