1. Shred beef tenderloin.
2. Rinse the cut beef shreds, marinate in ginger, oyster sauce, soy sauce, and pepper for later use.
3. Dice potatoes, lettuce, and green garlic sprouts.
4. Boil hot water, put a little salt in the pot, blanch the potatoes and lettuce in water and remove them for use.
5. Soak wild sansho pepper and cut into small sections for later use.
6. Heat the oil and slide into the marinated beef shreds.
7. Stir-fry shredded beef with pickled peppers under moisture.
8. Add the potatoes and lettuce diced and continue to fry.
9. Stir-fry evenly, pour in appropriate amount of soy sauce to improve color.
10. After frying the aroma, pour in the rice and stir fry.
11. Stir fry constantly, the color is not enough and the soy sauce is not enough, and the salt is not enough to add salt, and finally add chicken essence and green garlic sprouts.
12. Stir-fry evenly out of the pot and serve on the plate.
Tips:1. Blanch the potatoes and lettuce with a little salt for a bottom taste. Put the potatoes and boil them first, then let the lettuce boil in a pot and let it boil.
2. After the rice is cooked, use soy sauce if the color is not adjusted properly. Do not put soy sauce or it will stick to the pan.
