1. Fans soak up two hours in advance.
2. Wash the celery and cut into sections, and shred the bell pepper.
3. Boil the celery in a pot of boiling water for 2 minutes.
4. The peeled garlic is mashed into a puree.
5. The blanched celery, vermicelli, and sweet pepper shreds are placed in a larger container. Then add garlic, light soy sauce, chicken essence, and salt.
6. Cook in oil in a wok.
7. The cooked oily garlic is on top of the garlic. The cooked oily garlic tastes better when you eat raw garlic in summer, and the cooked garlic is more fragrant.
8. Mix all the seasonings well and put on a plate.
