After watching the recipe a few times, Chen Mo's current understanding of cooking makes him feel that the key to boiled meat slices lies in marination.
The key to this dish is how to make the meat tender, with only the aroma and no off-flavor.
Typically, boiled meat slices are made with pork tenderloin, but Chen Mo is using beef tenderloin, so it seems more appropriate to call the dish boiled beef.
The sliced meat should be coated with refined salt and cooking wine, then mixed well with egg whites, which seal the meat juices, cooking wine removes any gamey taste, and refined salt adds a base flavor.
In theory, once evenly mixed, the cooking can begin, but since Chen Mo hadn't prepared all the ingredients beforehand, he now needs to pour some vegetable oil to seal the surface to prevent the meat from drying out.
The beef is set aside, and he continues to prepare other ingredients.
