1. This is Shanqian, which is relatively short, and the diameter is very tender with a pinch.
2. Pluck off the leaves of mountain celery, wash, and cut into inch pieces;
3. Sliced pork belly;
4. Put a small amount of vegetable oil in the wok, and stir-fry the pork belly when the oil is warm;
5. Stir-fry until the pork belly shrinks and the color starts to turn yellow;
6. Pour in cooking wine and soy sauce;
7. Turn to low heat and simmer pork belly for a while;
8. When the meat has a strong aroma, add celery;
9. Turn to medium heat, quickly stir-fry until the celery becomes darker in color, taste the cut off, season with appropriate amount of salt, and serve.
Tips:The celery does not need to be blanched, and the pork belly should be simmered until browned.
