1. Rinse the beef and cut into thick shreds;
2. Put cooking wine, salt, pepper and a little baking soda;
3. Add a little water in three times, grasp the strength, and put in the flour;
4. Add appropriate amount of water, grasp evenly, and put some rapeseed oil;
5. Mix well and let stand for about ten minutes.
6. Cut the pickled ginger into thin strips, cut the green and red pickled peppers into horse ear segments, and cut the shallots into pieces.
7. Heat the oil to 40-50% hot, pour the beef;
8. Scatter the beef with chopsticks;
9. Remove the beef after its discoloration;
10. Leave the bottom of the pot with oil, low heat, add pepper, pickled ginger, pickled pepper, and white sugar to fry to create a fragrance;
11. Pour beef, green onions and chicken essence;
12. On high fire, pour the cooking wine and turn it over evenly.
