1. Cut the soaked fungus into strips and cut the pepper into pieces.
2. Shred the green onion and ginger.
3. Cut celery into pieces.
4. The almonds are soaked in advance, peeled and split in half from the seam in the middle, remove the small core (toxic) on the tip and cook.
5. Blanch all the ingredients with boiling water (add a little salt and a few drops of oil to the water). Weigh the heat, add salt and chicken powder, mix well.
6. Pick up the pot, add oil and pepper, stir fry until fragrant, remove the pepper.
7. Add green onion and ginger, stir fry until fragrant, pour into the well-mixed dish.
8. Mixed dishes.
9. Served dishes.
Tips:The dishes should be blanched over high heat
