Prepare 300g of fresh beef tenderloin, slice the beef into moderately sized pieces.
Marinate the sliced beef, Finally, add 20ml of water.
Mix evenly, then add a little oil to lock in the moisture, set it aside for 15 minutes.
Prepare the satay sauce mix.
Heat the pan with oil. Pan-fry the tofu until fragrant, fry until both sides are golden brown.
Heat oil in a clay pot, add the ginger, garlic, and shallots, stir-fry over medium heat until fragrant.
Spread the enoki mushrooms on top, then lay the tofu flat, Lastly, place the beef on top.
Pour in the prepared satay sauce mixture, Add a little more water if needed.
Cover with a lid, and drizzle two rounds of high-proof white wine around the edges. Simmer over medium heat for about 7 minutes.
Uncover and add cilantro and chili.
