1. Handle the ingredients. Cut celery stalks into sections, finely chop the leaves, cut the onion into strips, cut the baby cabbage lengthwise, cut the colored pepper, diced Hanging pepper, sliced potatoes, sliced cucumber, sliced white mushrooms, sliced ginger and garlic.
2. Boil the noodles in boiling water for 1 minute until the noodles are slightly scattered, remove and drain.
3. After removing the shrimp thread, the river prawns are cooked.
4. Remove all vegetables except celery leaves and cucumber slices in boiling water for 30 seconds (about 5 or 6 minutes ripe)
5. Pour oil in the pot, add garlic cloves, ginger slices, and peppercorns in order when the oil is hot for 7 minutes. Stir fragrant.
6. Pour the chili sauce and continue to stir-fry until the aroma of chili sauce is obtained.
7. Fry the onion in the pan for about 20 seconds.
8. Then add the chili and stir fry for 20 seconds.
9. Pour in the blanched vegetables and stir fry for 20 seconds.
10. Pour in the cooked river prawns.
11. Then pour in the drained instant noodles and fry until the sauce is even.
12. Finally, pour in the raw celery and cucumber slices and stir fry for 1 minute, then turn off the heat.
13. Sprinkle cooked black sesame seeds before serving.
Tips:1. When the vegetables are hot, they are quick to fight, because they have to be fried in the pot at the end. If they are too cooked, they will easily become rotten.
2. Chili sauce can use Pixian bean paste, or chili sauce specially used to make fragrant pot. If you don't have it, you can use sweet noodle sauce + dried chili instead.
