1. Cut the fresh beef into shreds, add cooking wine, light soy sauce, starch and a little sesame oil to marinate. PS: The sesame oil is added to make the beef tender and smooth
2. Cut the pickled peppers into cubes, cut the pickled radishes into shreds, cut the parsley into small pieces, and cut the garlic into slices for later use. PS: I chose parsley, a seasonal vegetable, which is more crispy
3. Heat up the wok, pour in the oil, as much as possible, so that the fried beef is tender and smooth.
4. Pour the marinated beef shreds into the pot, stir-fry quickly, and transfer to a bowl for later use. PS: Don't burn the oil too hot, otherwise the shredded beef will get old easily, which will affect the taste.
5. Re-add oil to the pot, add the bean paste, and stir-fry the bean paste on low heat until the red oil is formed.
6. Add garlic, pickled ginger and pickled radish, stir-fry evenly over high heat, turn to medium heat and fry the pickled ginger and pickled radish for a while to get moisture and flavor.
7. Add parsley, stir fry evenly, and fry until parsley changes color. PS: If you like to eat crispy parsley, you can pour the fried beef shreds here, and stir it quickly and evenly, then you can get it out of the pot.
8. Finally, add beef shreds and stir-fry quickly and evenly to get out of the pan.
9. The delicious shredded beef with pickled pepper and parsley is complete^_^
Tips:Don't throw away the parsley leaves. You can decorate the shredded beef at the end. It is delicious to eat with the shredded beef and pickled peppers!
