1. After the pepper is washed, cut off the stalk and set aside.
2. Peel the garlic and slice it lengthways.
3. Cut the green onion into round pieces, peel the ginger and cut it into thin wires.
4. Wash the red pepper for decoration and cut it into fine silk.
5. Put the beef on the chopping board, cut it into 6, 7 mm thick slices perpendicular to the meat texture, and then cut it into 6, 7 mm strips with a knife.
6. Add chicken essence, beef powder and black pepper into the beef and stir well.
7. Continue to pour in cooking wine and ketchup.
8. Pour in soy sauce, stir well and massage the beef gently to make it more tasty. Finally, pour in starch, stir well and let stand for 15 minutes.
9. Pour a small amount of cooking oil into the pot, and use warm oil to disperse the beef. Turn off the fire after the beef changes color, remove and drain the excess oil.
10. Leave a little oil in the frying pan, heat the oil, add garlic slices, stir fry until fragrant, then add the onion, ginger and pepper, stir fry quickly.
11. After stir frying, pour in the beef in step 9 and stir fry quickly.
12. Before leaving the pot, pour 2 or 3 drops of aged vinegar along the edge of the pot and turn off the heat.