Ingredients: celery 150g, beef 200g, egg white 1, 3 red peppers, 2 millet peppers, 1 small piece of ginger, 2 cloves of garlic, a little water, a little salt, 2 tablespoons of soy sauce, 3 grams of soy sauce, sweet potato starch 1 tablespoon, and cooking oil.

1, prepare the required ingredients first. Beef is tenderloin, and the meat is tender. If you don't like spicy food, you can skip the millet pepper.

2. Wash the beef first, and then slice it along the grain. Remember that beef must be cut against the grain, or it won't be chewed. This is one of the tips.

3. Add 1 egg white, 1 tbsp soy sauce, a little soy sauce, a little water and 1 tbsp sweet potato starch to the cut beef, grab it evenly by hand, then add 1 tbsp edible oil, stir well and marinate for a while.

4. Then clean the celery after removing its roots, cut it into small pieces, peel the ginger, wash and shred it, pat the garlic flat and peel it, chop it up and put it on a plate for later use.

5. Pour the right amount of cooking oil into the pot. When the oil temperature is 60% hot, add beef, stir-fry over high fire until the beef changes color, and put it in a bowl for later use.

6. Leave a little oil in the pot, add Jiang Mo and minced garlic, stir-fry until fragrant, and then add pepper and stir-fry.

7. Stir-fry the pepper until it is off, add celery, continue to stir fry over high fire, and add a little salt to taste. Celery should not be fried for too long, otherwise the color will not be green and the taste will not be crisp. This is the second move.

8. Add the beef fried in advance, and then add the beef before the pot, which can ensure the tender and smooth taste of the beef.

9. Finally, add 1 tbsp soy sauce and stir well. You can also add some chicken essence to refresh yourself. There is no need to add water when frying, because celery will stir the water.