1. Place the beef tenderloin on the cutting board, use a knife to remove the fat from the corners, and remove a whole rib from the bottom of the beef tenderloin. Place the removed scraps in a crisper and store them in the freezer of the refrigerator for later use in making soup.

2. Rinse the beef tenderloin with the trimmings and tendons removed and place it on the cutting board. At this time, you will find that the two ends of the beef tenderloin are larger and smaller. We need to cut the beef tenderloin from the big end, tilt the knife slightly, about 85 degrees, and cut the beef tenderloin into large thick slices, each slice is about one or two. The closer you get to the back, the greater the angle of the knife's inclination. As for why, you're smart and don't need me to tell you, haha.

3. Place the beef tenderloin slices under the slices on a plate. Then pick up a piece and put it on the cutting board, use a thick knife to pat it down with a little force. Don't pat it too hard, otherwise it will break. When we tap, the movement of the knife is the same as when we tap someone on the shoulder. The purpose of this is to cut off the fibers of the beef tenderloin and make it more tender.

4. After all the beef tenderloin slices are photographed, place them in a slightly larger basin. We are going to marinate them.

5. The marinade is as follows: put one pound of salt for one pound of beef tenderloin, one pound of chicken powder, one pound of meat tenderizer, one pound of custard powder (you can leave it out if you don’t have it), and two dollars of corn starch. And 0.5 cents of candy. If I can't figure out the ratio well, I suggest you just grab a little of each according to your own feelings. Anyway, we don't marinate too many beef tenderloins at home, so it won't be much different.

6. Put all the marinade ingredients in a small bowl, dissolve them with a little water, and pour them into the basin containing the beef tenderloin. Mix the marinade with the beef tenderloin with your hands, then add a little water into it, and start to stir the beef tenderloin gently with your hands. You will find that the water you just put in has been "eaten" by the beef tenderloin, then add it again Put some water in and stir clockwise. In this way, add water little by little, do not stir too hard, and be careful not to scratch the middle part of each piece of beef tenderloin with your fingers.

7. Some beef tenderloins have a lot of water in them, while others have a little less. Therefore, the amount of water added during the marinating process is not fixed and depends on the marinating process. In short, once you see that the beef tenderloin is swollen, do not add water.

8. After 20 minutes, add another egg yolk to the basin and stir evenly. Add the salad oil and stir gently so that each piece of beef tenderloin is coated with salad oil. In this way, our beef tenderloin is marinated. Only when we reach the step of sealing the oil, can we call it beef tenderloin in the true sense. The purpose of sealing oil is also to lock in the moisture during the pickling process to make it more tender