300 grams (0.66 lb) beef tenderloin
75 grams (0.165 lb) canned pineapple
1 egg white
2 grams (1/3 tsp) salt
30 grams (2 tbsp) water
10 grams (1 1/2 tbsp) dry cornstarch
10 grams (2 tsp) mixture of cornstarch and water
5 grams (1 tsp) cooking wine
100 grmas (7 tbsp) cooking oil
5 grams (1 tsp) mashed garlic
1. Cut the beef into slices 6 cm (2.4 inches) long, 3 cm (1.2
inches) wide and 0.3 cm (0.12 inch) thick. Add 1 g (1/6 tsp) of
salt, dry cornstarch and egg white, and mix well.
Cut the pineapple into slices of a size similar to that of the
Heat the oil to 110-135:C (230-275:F) and stir-fry the beef slices
until they are done. Take out and drain off the oil.
Keep 20 g (1 2/3 tbsp) of oil in the wok and stir-fry the mashed
garlic until it produces a strong aroma. Put in the pineapple and
quick sitr-fry. Then add the water and bring to a boiling point.
Add the salt, MSG, cooking wine and sliced beef. Turn over several
times, thicken the dish with the mixture of cornstarch and water.
Take out and serve.
Features: The pineapple produces a strong inviting flavor
and the sliced beef is slippery.
Taste: Salty, refreshing with a slightly sweet and sour