1. Rinse the beef and cut into long strips;
2. Put the baking soda and grab evenly;
3. Shake well with salt, pepper, and cooking wine;
4. Put the starch and water and grab it evenly.
5. Dice old ginger, cut dried sea pepper into sections, cut celery stalks into sections, and squeeze water.
6. Oily, heat to 40-50% hot, pour in the meat strips until the color changes and remove.
7. Save the base oil, put the bean paste and sugar on low heat and sauté until fragrant;
8. Add dried sea pepper, Chinese pepper and ginger, stir fry, pour in meat strips and celery;
9. Stir fry over high heat, add cooking wine, sprinkle chicken essence and stir well.
