Seasoning: oil, black pepper, light soy sauce and white wine. 1. Cut beef tenderloin into filaments, put it in a slightly larger container, add soy sauce, white wine, shredded ginger and black pepper, mix well (it is recommended to rub it by hand to make it more tasty), and marinate for 10 minute. 2. Fresh pepper, Sichuan pickled pepper and Sichuan pickled ginger are shredded; Celery is washed and cut into small pieces with Sichuan pickles. 3. Heat the oil in the wok with high fire. When the oil temperature is 60% hot (there is obvious lampblack in the wok), add the pepper and garlic slices. After the garlic slices turn yellow, remove them with pepper and discard them. 4. Stir-fry the crude oil in the pan, change to medium heat, add the shredded beef tendon when the oil is extremely hot, stir-fry it quickly, and take it out for later use. 5. Heat the remaining oil in the wok with high fire, stir-fry the chili, Sichuan pickled pepper and Sichuan pickle, immediately put the fried shredded beef into the wok, add the celery section, and continue to stir-fry for about 2 minutes, then cut the celery leaves, shredded red pepper and small tomatoes into plates. Tip: eating Chili peppers will definitely lose weight. How much heat will be consumed by eating this sweat first! Beef is not as dry as stir-fried shredded beef. It is tender, smooth and chewy. It smells like pepper and garlic and can't be seen. It is very convenient to eat. Don't worry about the smell of garlic at the afternoon meeting. Everyone claims to be able to eat spicy food, and the pickled peppers on the plate are still lying on the plate, and no one dares to touch them. Humming means borrowing someone blindly.