1. Soak dry in water for 2 hours.
2. Cut into small pieces with a cross knife, add 2 g of baking soda, stir well and set aside.
3. Add water, a little baking soda, salt, and oil to a pot and boil, add snow peas to boil and beat them to cool for later use.
4. The water in the pot is boiled again, and the xiayou fish is slightly hot and beaten up to cool the water for later use.
5. Heat the wok, add oil, green onion, ginger, and shacha sauce to fry until fragrant. Add pork strips and fry until the color changes.
6. Stir-fry xiayou fish and celery, seasoning
7. Add snow peas and stir-fry to thicken the oil.
8. Take out the pan and serve.
