1. Prepare the materials and pack them for later use.
2. Without any suspense, heat the oil and sauté the sausage and garlic slices first.
3. After sauteing the garlic slices and sausages, pour in the celery slices, stir-fry a few times, sprinkle some water, cover and simmer for 2-3 minutes, and finally add black fungus, sprinkle some salt, and stir-fry a few times. It's loaded.
Tips:☞The celery I use is the tender core left over from squeezing celery juice for my husband. I like to eat it.
☞I will boil the black fungus, otherwise I will always feel the smell of earth. If you don't mind, you don't need to boil the water, you can add it with celery and braise together.
☞Sausage is spicy, so I won’t add chicken powder to increase the flavor. A small amount of salt is enough.
