First, let's deal with shredded beef tenderloin. Beef should be tender, the frying time and fire is important, it is also important to choose the part of the beef, the loin part of the beef or the tenderloin part of the beef is more tender, it is recommended to choose this part of the beef. Cut the beef into strips, it is important to remove as much sinew as possible during the cutting process.

Drain the beef or use kitchen paper to absorb the water, add wine, oyster sauce, black pepper, soy sauce, pinch evenly, plastic wrap and leave the mouth into the refrigerator to marinate for at least 30 minutes, take out and sprinkle dry starch pinch before frying, add cooking oil and pinch again to be used.

Seasonal beans (beans), remove the second head of the tendon cleaning, pot of water to boil, under the beans cooked to 8 mature, cold water to cool and drain.

Hot pot of cold oil into the salt, beans, oil and beans flat or beyond a little, high heat for 3-4 minutes, beans skin wrinkled slightly golden, off the fire out of the beans drain oil.

High heat, pan with a little oil into the garlic, shredded beef, shredded beef spread flat for 2 minutes (be sure to adhere to ah, so that you can lock the juice in the beef) and stir-fry for 1 minute to serve.

Pot add a little water, abalone and scallop juice (or stock), salt, bring to a boil, add beans, beef and stir-fry quickly and evenly in a pot sprinkled with black pepper can be.

Tips

1) choose the right beef, twice the result with half the effort; 2) drain the water before marinating, and then use kitchen paper to absorb the surface water, it takes time; 3) soy sauce in order to color to be added less, the wine to fishy to be added to the less so that the beef in the frying of the over into the not easy to get out of the water. 4) hot pan on high heat with less oil, play a fast lock beef juice, eat when the beef will not be firewood.