Cooking Steps

1. 

   Step1:Cut beef tenderloin into small pieces about 2cm square. Add soy sauce, cooking wine, a little black pepper, scallion and ginger together. Hold by hand for a few times. Marinate for about 1020 minutes. (no starch is needed for beef tenderloin.

2. 

   Step2:Cut the Pleurotus eryngii into about 2cm pieces. Chop the garlic into minced garlic. Break off the octago

3. 

   Step3:Put the dried apricot and abalone mushrooms in the hot pot and stir fry them without oil. Stir fry them over medium heat. It's to stir up the water content of the apricot and abalone mushrooms, make them more q-elastic. It tastes stronger and tastes better. When the amount of water is reduced after stir frying, the quantity will be reduced to one-half to two-thirds of the original amount

4. 

   Step4:Heat the oil in a hot pot. Add the octagonal cloves. Heat the oil to a small heat, add the garlic and stir fry until the garlic is crisp and yellow. Turn the heat to the beef and stir fry until the blood is almost dry. Add some black pepper granules and a little sugar. If you like spicy, add a little chili and continue to stir fry (forget to take a picture of the crispy yellow garlic

5. 

   Step5:Add in half stir fry oyster sauce and stir well. Add some cold water. Just level the water with the meat. Heat over high heat, turn to medium low heat and cover for about three minutes. Heat the water to half. The approximate state is as shown in the figure

6. 

   Step6:At this time, add in the apricot abalone mushroom just fried and continue to stir evenly. Let the thick soup cover the meat and the apricot abalone mushroom. Put out the fire and put it on the plate. It's a meal with complete color, fragrance and taste.