Peel and shred a potato and soak it in a basin of water.

2

Cut the beef into shreds, marinate with cooking wine, light soy sauce and corn starch for a while.

3

Shred the red pepper and mince the garlic and set aside.

4

Heat the pan until the peanut oil is 60% hot, add the beef and stir-fry until raw.

5

Add red pepper and garlic and sauté until fragrant.

6

Add the drained potato shreds and stir-fry evenly. Add a little water to prevent sticking to the pan. Add salt and MSG to taste.

7

Remove from the pot and serve immediately.