1. Wash celery and cut into small pieces; slice garlic cloves.
2. The bacon was cut into small pieces. It turns out that I cut it too small. A bigger one might taste better.
3. Cut the gluten balls and cut one into three or four pieces.
4. Stir-fry the bacon over medium and small heat until the oil comes out.
5. Add garlic slices when the bacon is almost out of oil, turn to medium heat and sauté until fragrant.
6. After the garlic is saute, add celery, turn to high heat and fry until the celery is slightly transparent (about four to five minutes), then add the spicy three diced and a little salt and continue to fry.
7. Stir-fry the celery until the celery is slightly soft and add the gluten. You can put the gluten directly on the place where there is vegetable juice, so it is easy to stir.
8. After the gluten becomes soft, pick a thicker celery segment to taste, add salt according to personal taste, and stir well.
9. The downside is that bacon, gluten, and sambal contain a lot of oil, which really violates my principle of not eating oil as much as possible.
