In order for the dish to taste stronger, Xena cut some ginger slices and put some dark soy sauce(老抽) and Shaoxing cooking wine(料酒) in the bowl to let the beef be saturated with the seasoning. She used her hand to mix the seasoning with the beef.
Wait for fifteen to twenty minutes until the beef was saturated with the seasoning. During that time, Xena began to prepare the second most important ingredient of the dish, which is celery.
Wash the celery and separate its leaves from its roots. In Chinese dishes, people often use the celery's roots instead of its leaves because of the crispy taste. Also, they contain more fiber and are healthy for people's bodies.
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