Sauteed Beef Fillet with Hot Green Pepper

1. Cut the beef into strips horizontally (this can cut off the long fibers, which are easy to taste and chew), mix with cooking wine, soy sauce, salt, baking soda, starch, and a tablespoon of cooking oil, and marinate for 15 minutes.

2. Use a knife to loosen the head and tail of the Hangzhou pepper, remove the seeds, tendons, and shred the red pepper for later use. If you don't like spicy food, you may not add the red pepper. Slice the scallions, ginger, and garlic for later use.

3. Heat up the pan, add more oil, and scatter the beef tenderloin with chopsticks.

4. Stir fry until the beef changes color, then remove and set aside for later use

5. Heat up another wok and pour in cooking oil. Add scallions, ginger, and garlic and stir fry until fragrant.

6. Pour in the bell peppers and stir fry until they are broken

7. Finally, add the beef tenderloin, then add a small spoonful of white sugar, a little salt, cooking wine, and a tablespoon of oyster sauce and stir fry well.