1. Wash back beef, cut it into 4cm long thick shreds according to transverse ribs, put it in a bowl, and mix well with water, Sichuan salt and wet starch; Cut carrots into 4 cm long thick and thin wires; Cut celery into 3 cm long sections; Cut garlic seedlings into 3 cm long sections with a diagonal knife; Douban is ground very finely; Stir the soy sauce, sugar, vinegar and wet starch in a bowl to make juice.

2. After the wok is heated, put it on the fire. When the oil is heated to 60%, add shredded beef and stir fry a few times. Add watercress and shredded ginger and stir-fry until cherry red. Cook cooking wine, add shredded radish, celery and garlic sprouts until shredded radish becomes soft. Add the right amount of fruit juice, stir well, put it in a plate and sprinkle with pepper powder. [Gourmet China]

Features:

The meat is tender, spicy and colorful.