Seasonings: 20 grams of green onions, green and red pepper flakes 5 grams each, 5 grams of ginger, 750 grams of salad oil, 10 grams of soy sauce, 30 grams of Meijifang, salt, monosodium glutamate 4 grams each, 20 grams of cornstarch, 10 grams of cooking wine, 50 grams of egg.

Preparation: 1, wash the tenderloin, cut into 0.3 cm thick slices, put salt, monosodium glutamate, cornstarch, soy sauce, egg sauce, marinade for 30 minutes, then put into the 40% of the heat of the oil on low heat and slide for 5 minutes, remove and control the oil. 2, Beijing green onion cut into pieces of rolling knife. 3, the pan into 15 grams of salad oil, when the heat to 70% of the ginger, green onion pieces, green and red pepper slices stir-fried aroma, pour into the tenderloin! Stir fry evenly, add cooking wine, Meiji fresh seasoning can be released. 4, the fried tenderloin into the tinfoil wrapped, placed on the iron plate burned to about 280 ℃ can be