How to make beef tenderloin slices smooth and tender, but leave them for a few days without dehydration?

Salt, pepper, tender meat powder, egg white, sugar, oyster sauce, raw flour, cardamom powder and dandelion.

In addition, the measure we take is to continuously inject water into beef.

The specific method is as follows:

1) Slice beef and chop it with a knife (but don't cut it off);

2) Put the beef slices into a container, then add oyster sauce, sugar, pepper, cardamom powder, dandelion and tender meat powder, then add egg white and raw flour, and continuously stir the beef. At this time, add water to make the beef fully absorb water, and add it in stages, and don't add too much water each time. Absorb the water from beef, then add water and salt. Then add a proper amount of water and stir well. Put it in the freezer.

Specific matters:

1) Don't slice the beef, Empress Dowager;

2) Seasonings should be added in turn, and no salt should be added first;

3) Water should be added in several times, and it should be large enough;

4) It is best to pickle now, and don't leave it for too long after pickling.

Put the marinated beef in a fresh-keeping box, and pour clean cooking oil on the surface (preferably cover the beef) so that the beef will keep moisture!