1, Beef Tenderloin (200g), Fingerling Peppers (10pcs), Ginger (3 slices), Spring Onion (2pcs).

2. Marinade: light soy sauce (1 tablespoon), cooking wine (1 tablespoon), cornstarch (2 tablespoons), chicken powder (1/3 tablespoon), sugar (1/5 tablespoon).

3. Seasoning: oil (1 bowl), soy sauce (1/2 tablespoon), chili powder (1 tablespoon), pepper powder (1 tablespoon), chili oil (1 tablespoon), cooking wine (1 tablespoon), chicken powder (1/3 tablespoon), sugar (1/6 tablespoon), salt (1/3 tablespoon), sesame oil (1/3 tablespoon).

4: Shred beef against the grain, add 1 tablespoon soy sauce, 1 tablespoon cooking wine, 2 tablespoons cornstarch, 1/3 tablespoon chicken broth mix, and 1/5 tablespoon sugar; marinate for 30 minutes.

5: Stem fingerling peppers and cut into rings; slice ginger and scallions, separating white and green onions.

6, heat 1 bowl of oil, pour into the shredded beef and fry over medium heat for 5 minutes, until the shredded beef is dry and slightly charred, then remove and drain the oil.

7. Heat 2 tablespoons oil, sauté ginger, green onion and bell pepper over low heat. Add 1 tablespoon chili powder, 1 tablespoon pepper flakes and 2 tablespoons water and stir-fry for 1 minute.

8: Add 1 tablespoon cooking wine, 1 tablespoon chili oil, 1/3 tablespoon chicken broth mix, 1/2 tablespoon light soy sauce, 1/6 tablespoon sugar and 1/3 tablespoon salt and stir-fry well to taste.

9: Sprinkle in green onion and stir-fry well, drizzle with 1/3 tablespoon sesame oil and serve.