1. Material: 250g tenderloin, 6 green peppers from Erjing, dried red pepper 10, green onion 1, 3 slices of ginger, 2 garlic, green pepper 10, a little sugar, proper amount of soy sauce, cooking wine 1 spoon.

2, stir-fry beef shreds: shredded ginger, garlic, green pepper, chopped green onion, horse ears. Shred dried red pepper, remove seeds, soak in boiling water for 10 minute, drain and take out.

3. Slice tenderloin, add a little sugar, 2 tablespoons soy sauce, a little white pepper, 1 tablespoon cooking wine, 3 tablespoons starch, and an appropriate amount of raw rapeseed oil. If it is dry, add some water. Grab well and marinate for 30 minutes.

4, hot pot burning oil, oil is more than usual cooking. When the oil temperature is 50% to 60%, add shredded beef, slide it open, stir fry over high fire until it breaks color, drain the oil and take it out for later use. Stir-fry the oil, green pepper and shredded dried pepper in the pan, pour in shredded ginger and shredded garlic, and stir-fry the green pepper until soft.

5. Pour in the oiled shredded beef and chopped green onion, stir-fry a few times, pour in 1 tablespoon soy sauce to taste and stir well.