Cut the beef in a bowl, add ? teaspoon pepper, 1 teaspoon cornstarch, 2 teaspoons cooking wine, 2 teaspoons soy sauce, 1 teaspoon cooking oil, 1 teaspoon vegetable oil and five or six slices of ginger, and a pinch of sugar to enhance the flavor, you can leave it out if you don't like sweetness. Mix well with chopsticks and marinate for about 15 minutes. The beef must be marinated to be flavorful and tender.

Next, prepare the toppings. Cut the green onions, green peppers, dried soy sauce, and chili peppers into pieces, and slice the ginger. Pour 4-5 teaspoons of oil into the pan, my sister does not like less oil, use a non-stick pan, if you don't have a non-stick pan, put a little more oil. Open medium heat, it is best to stir fry the ingredients first (always feel that beef first fried and put if it will become old on its own), first put the dried soy sauce in the stir fry, because the dried soy sauce is relatively the least easy to soft, and then put onions, peppers and chili peppers, stir fry eight minutes to cook, then fish up.

Take out the ginger slices of corned beef and throw them away, re-oil the pan, pour the beef in and be sure to stir fry quickly, frying time can not be long, see the beef color began to turn white, the previous fried ingredients into the fried together, because corned beef is already enough flavor, so do not need to put the seasoning when frying.

All the ingredients together in a high fire stir fry best control in about 1 minute, fried too long, the beef will become old and hard, the ingredients will also become Yan Yan not good. Turn off the fire on the plate, hot, spicy, fragrant chili pepper stir-fried beef can be eaten