1. Wash celery and blanch in high heat. Then cut into pieces diagonally, and blanch the shallots.
2. The lilies are soaked in advance, picked up and cooked. The walnuts are boiled in boiling water for 3 minutes, then weighed and peeled. (It peels off with a toothpick very quickly)
3. Chop the green onion, ginger, and garlic into mince.
4. Soak the fungus in advance, tear into small flowers and blanch them.
5. Put the blanched vegetables in a bowl, add salt and chicken powder, mix well.
6. Raise the pot, add oil, star anise and pepper, stir fry until fragrant, remove. Add chili and green onion, ginger, garlic and fry until fragrant, then pour into the dish.
7. Mixed dishes.
8. Finished product.
Tips:The celery is blanched whole, blanched, and then cut into pieces, so that nutrition is not lost. Peel the walnuts with the help of toothpicks.
