1. Prepare the materials.
2. The chicken thighs are peeled and boned and cut into small pieces. Add salt, soy sauce, cooking wine and a little starch, mix well and add some oil to mix and marinate for a while.
3. Shred celery and cut diagonally.
4. Peel carrots and cut into small slices, slice ginger and garlic.
5. Heat the oil in the pan, pour the chicken fillet and stir-fry to change the color and serve first.
6. Add some oil and stir-fry the celery.
7. Add the ginger garlic slices and carrots and stir well.
8. Season with salt, then make a thin slice of starch with water, and you can get it out of the pot.
