2, ingredients: green red, pepper, garlic, ginger;

3. Seasoning: soy sauce, starch, baking soda, cooking wine, dried pepper, edible oil and sesame oil;

4. Slice the beef and mash it with the meat. This step is to make the fried beef more tender. (You can also knock a few times with a knife. ) The fibrous tissue of beef is rough and there are many connective tissues. Slice along the grain, slice horizontally, and cut off long fibers. You can't cut along the fibrous tissue, otherwise you won't taste and chew well.

5, first put the smoke and baking soda evenly, then put the cooking wine and raw powder.

6. If you have time, you can add some oil to marinate the meat 1-2 hours to let the oil penetrate into the meat. When frying in an oil pan, the oil in the meat will destroy the crude fiber of the meat due to expansion, making the meat fresh and tender; If there is no time, it needs to be marinated for at least 15 minutes. I marinated it for about 2 hours.

7. Celery is not easy to taste, so adding salt in advance can reduce the frying time. Celery leaves contain more vitamins than celery stems, so keep celery leaves as much as possible except some old leaves.

8. Put cooking oil in the pot. Add beef when it is 70% hot.

9. After seeing all the beef discoloring, immediately scoop up the pot.

10. Leave some oil in the pan and stir-fry the ingredients.

1 1, add green and red peppers to the pot and fry for two times (not too long).

12, add celery.

13. Heat the oil on medium heat, sprinkle the beef slices (main ingredients) until they change color, and immediately take out the pot. Stir-fry the green pepper until it is nearly cooked, pour in the beef slices, stir-fry until it tastes good, and serve in a few tens of seconds. Sprinkle sesame oil before serving.