1. Main ingredients: yellow beef, celery;

2. Ingredients: green and red, pepper, garlic, ginger;

3. Seasoning: raw Smoke, starch, baking soda, cooking wine, dried chili peppers, cooking oil, sesame oil;

4. Slice the beef and pound it to loosen it. This step makes the beef more tender. (You can also hit it with the back of the knife a few times). Beef has thicker fibrous tissue and more connective tissue. It should be cut into strips along the grain and sliced ??across the grain to cut off the long fibers. Do not cut along the fibrous tissue, otherwise it will not only taste unpalatable, but will also not be chewable.

5. First mix the light soy sauce and soda powder, then add the cooking wine and cornstarch.

6. If you have time, you can add some oil when mixing the meat and marinate it for 1-2 hours, so that the oil will penetrate into the meat. When it is fried in the pan, the oil in the meat will expand due to expansion. The crude fiber of the meat is destroyed, so that the meat becomes fresh and tender; if there is no time, it needs to be marinated for at least 15 minutes.

7. Celery is not easy to taste, so salt it in advance to reduce the frying time. Celery leaves contain more vitamins than celery stems, so except for some old leaves, you should try to keep celery leaves for consumption.

8. Put cooking oil in the pot. When it is 70% hot, add the beef.

9. When you see that all the beef has changed color, scoop up the pot immediately.

10. Leave some oil in the pot and stir-fry the ingredients until fragrant.

11. Add green and red chili peppers to the pan and stir-fry twice (not too long).

12. Add celery.

13. Heat the oil over medium heat, add the beef slices (main ingredient) and break them up until they change color. Remove from the pan immediately. Stir-fry the green peppers until they are nine-fine cooked, add the beef slices, stir-fry until the flavors are infused, and it will be ready to serve in a few dozen seconds. Drizzle in sesame oil before serving.