1. Shred beef tenderloin.
2. Add light soy sauce, oyster sauce, pepper, 1 tablespoon of cooking wine, and a little starch and stir well. Finally, add vegetable oil, mix well and marinate for about 20 minutes.
3. Cut pickled peppers and millet peppers into small circles, finely chop green onion, ginger, and garlic. Wash coriander and cut into small sections. Also prepare a small bowl of pickled pepper juice.
4. Heat the pan with cold oil, add the silky beef and fry until the color changes, then pour out and set aside.
5. Leave the oil in the bottom of the pot, add green onions, ginger, and garlic and saute until fragrant.
6. Add in Sanjiao and millet pepper and stir fry for a fragrant flavor.
7. Add 1 tablespoon of cooking wine, soy sauce, Sanjiao juice, and white sugar and fry until the juice boils.
8. Pour in shredded beef and stir fry quickly.
9. Turn off the heat, add the coriander section and stir-fry evenly with the remaining heat.
10. Take out the pan and serve.
Tips:Sansho and Sansuk juice have enough salt, so there is no need to add salt. If you can't eat spicy food, reduce the amount of millet pepper as appropriate.
