Children who grew up in Chongqing, Sichuan should have eaten this dish, very homely. Each family has its own practices, each with its own taste, not the same but equally delicious. With this dish, a large bowl of rice is light and easy, and the remaining soup is filled with a second noodle or fried potato, how beautiful it is.
Wash the beef tenderloin and cut into shredded pork
Add 2 tablespoons cooking wine, 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons of starch, and marinate for 30 minutes.
Wash the parsley, remove the leaves and set aside, and cut the pole into small pieces.
Cut the pickled peppers and ginger into silk, and put them in a small bowl with the peppercorns.
After the pot is hot, add the right amount of oil, pour the beef into the oil, stir fry
After the flesh of the meat disappears, pour in the pickled ginger and peppercorns and continue to stir fry.
After the scent comes out, pour the celery stick, stir fry twice, then pour the celery leaves, immediately turn off the heat and borrow the waste heat to fry the leaves.
Try it again before cooking. If the salty taste is not enough, you can add some salt.
Adding starch to marinate beef is to make the beef taste tender, but not too much, otherwise the fried dish is a bit sloppy.