1/11 Chill the beef in the refrigerator for a while, then take it out and cut it into thin slices. Cut perpendicular to the grain.

2/11 Add cooking wine, light soy sauce, cornstarch and pepper to the beef, mix well and marinate for 20 minutes. Then add a spoonful of oil and mix well.

3/11 When it is time to marinate the beef, chop the garlic into puree, cut the green pepper into rings, cut the ginger into shreds, and mince the dry red pepper.

4/11 Add a little more oil to the pot, warm the oil over low heat and sauté the pepper until fragrant. Remove the peppercorns.

5/11 Then add half of the minced garlic and saute until fragrant.

6/11 Change to high heat, slide in the beef and stir-fry until it changes color, remove and drain.

7/11 Leave the base oil on, add shredded ginger and diced dried red chili peppers over low heat and stir-fry until fragrant.

8/11 Add a spoonful of Pixian bean paste to the pot and stir-fry the red oil.

9/11Pour the beef into the pot again and stir-fry over high heat.

10/11 Add the green pepper rings and the other half of the minced garlic halfway through, and stir-fry until the green peppers are broken.

It will be served on 11/11, enjoy!

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Tips for Xiangha recipes

1. The beef must be stir-fried over high heat and quickly so that it is cooked and not too old.

2. Add a spoonful of oil to the marinated beef. It will not stick when cooking and can lock in the tender gravy of the beef.