1. Add ginger powder, salt, pepper, chicken powder and cooking wine to the beef and mix well, then add cornstarch, stir well, and marinate for 10 minutes.
2. Remove the roots and leaves of celery and chop it for later use.
3. Cut the green peppers into small pieces, and chop the Chaotian peppers for later use.
4. Chop ginger and set aside.
5. Stir-fry beef and minced ginger over high heat, stir-fry until the color changes, and then stir-fry for a while. The excess oil will be released.
6. Wash the wok, pour in the excess oil of the fried beef, heat it up, pour in celery, green peppers, and Chaotian peppers and fry them until they are fragrant. Add a little salt and chicken essence.
7. Add the beef and stir-fry for 3-5 minutes, then add some soy sauce just before the pan is out.
