Accessories: onion 1, ginger 1, garlic 5 cloves, Pixian bean paste 2 tbsp, soy sauce 2 tbsp, soy sauce 1 tbsp, salt 2 tbsp, cooking wine 1 tbsp, chicken powder 1 tbsp.
Step 1: Wash the beef and cut it into pieces. Slice onion, ginger and garlic.
Step 2: Put the sliced beef into a container, add cooking wine, soy sauce, soy sauce and salt, and grab it evenly by hand.
Step 3: Add 1 tbsp starch and stir well.
Step 4: Wash the mung bean sprouts and celery and cook them in boiling water. Put it on the plate.
Step 5: blanch the beef slices in water until the beef slices change color when the water is separated, and then take them out.
Step 6: Put it on the blanched mung bean sprouts and celery.
Step 7: Heat the wok, drain the oil, add the bean paste and stir-fry until fragrant.
Step 8: Add onion, ginger and garlic, stir-fry, add water to boil, pour on the sliced meat and sprinkle with pepper.
Step 9: put a proper amount of oil in the pot, heat it and pour it on the Chili noodles.