Cut pickled chili and red chili in small sections, and ginger and garlic in chips. Cut the beef in small pieces, and then season with starch, a little ginger, soy sauce and peanut oil. Pickle them for 10 to 15 minutes.
Put oil into the heated pot. Add beef when the oil gets medium hot. Fry the beefs until the blood color disappears, and then remove them to a bowl. Keep the oil in the pot.