1. Wash celery and cut into small pieces.
2. Cut incense into sections.
3. Prepare the onion and garlic. I was too lazy to cut the garlic and patted it with the knife.
4. Rinse dried chili and control dry water.
5. A small amount of oil is enough, and the fire is hot.
6. Add green onion, garlic and chili to fry until fragrant.
7. Add the dried fragrant and stir fry for about 20 seconds.
8. Add celery, stir fry on high heat until the color changes, then change to low heat and add seasoning.
9. Pour in an appropriate amount of light soy sauce for coloring, as long as it is not excessive, it doesn't matter how much it is.
10. Add some Laoganma oiled chili, don't add it if you don't like it.
11. Stir-fry for a minute or two. When the celery is cooked, turn off the heat.
12. After turning off the heat, add appropriate amount of oyster sauce, pay attention to the saltiness~~If you don't handle well, try it~~~
Tips:This dish is simple, the dried fragrant is already cooked, so you should stir fry lightly when frying, otherwise it will be too much. You can also fry the celery first and then add the fragrant dried, but the celery will be watery, and the fragrant dried may not be so fragrant. I find that I don't like to add salt to stir-fry dishes. I like the full salty flavor of light soy sauce. In short, dried celery is a good time to match together~~~
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