Prepare the ingredients: beef, green pepper.

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Cut some ginger rice

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Wash the green onions, cut into 2-centimeter-long segments, and separate the leaves of the green onion heads.

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Wash and de-tip the green peppers, cut them in half in pairs, then cut each half into 2-centimeter-long segments.

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Wash the beef, find the direction of the beef fibers, cut the knife down from the beef fibers perpendicularly, and cut into thin slices of uniform size and thickness.

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Put the cut beef into a bowl, add ginger rice, soy sauce, pepper powder, sugar, salt and cooking oil, mix well and marinate for 20 minutes to taste. Then add the starch and scrub well, this is more critical, be sure to use your hands to scrub well and hand with a certain degree of strength, scrub well the best time longer, not less than 1 minute.

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7/11

Add the cornstarch and toss to coat, using a firm hand to coat well and a strong hand to coat well, preferably for longer, not less than 1 minute. Let the beef stand for 2 hours or more to allow the cornstarch and ginger to infuse (the ginger not only removes fishy smells, but also tenderizes the beef).

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Add a little ping to the pan, turn on the heat, pour in the green peppers, add a pinch of salt and stir-fry, stir-fry and set aside.

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The pan from the new cooking oil, add the bean paste, open a small fire, bean paste fried incense pour into the beef slices, turn on the heat, stir-fry quickly until the beef slices change color.

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Pour in the green stir-fry, scallions and turn over, turn off the heat.

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Sprinkle in green onion leaves, chicken essence and turn over. Serve on a plate. Tender and smooth beef and green and slightly spicy green pepper, drool.

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