1. Beef thigh, about 500 grams, cut into thick shreds with chopsticks;
2. Put pepper, salt, and cooking wine and mix evenly, then add water in three times, hold tightly (sticky hands);
3. Put corn starch;
4. After mixing well, add lettuce oil and mix well.
5. Remove the roots of white celery, remove the leaves, cut the garlic sprouts into sections, soak ginger and cut into pieces, and soak the bell pepper to cut.
6. Heat the rapeseed oil, put the beef shreds on medium heat, spread it with chopsticks until it changes color and remove;
7. Add ginger and bell pepper to low heat and stir fry until fragrant;
8. On high heat, add celery segments and garlic seedling segments and stir fry;
9. Pour beef, chicken essence, cooking wine;
10. Stir fry quickly to get out of the pan
