Practice: 1. Firstly, soaking the pickled mustard stems in clear water for 30 minutes or 1 hour; 2. Wash the soaked salted mustard stems, cut them into pieces obliquely, and control the moisture; 3. Add baking soda, light soy sauce, clear water and dry starch to the beef slices, mix well and marinate for about 1 hour to obtain marinated beef slices; 4. Heat the wok on medium heat, add a little oil, stir-fry the pickles until cooked, and take them out; 5. Mix salt, sugar, monosodium glutamate, soy sauce, sesame oil, pepper noodles and wet starch into a sauce; 6. Stir-fry until it is hot, add peanut oil, heat it to 40%, add beef slices and oil, and pour it into the filter screen to drain the oil; 7. Stir-fry garlic and pepper, then add pickles, beef and onion and stir fry; 8. Pour cooking wine again, thicken with sauce, add tail oil and stir well. Serve.