1. Cut the pickled peppers into circles, shred the pickled ginger, and mince garlic and green onions.
2. After washing the konjac, cut it into 1 cm square strips.
3. Wash celery and cut into sections.
4. Bring water to a boil in a pot, add the konjac and cook for about 2 minutes to remove, and drain the water.
5. Wash the pot, heat and pour the oil, add pickled pepper, ginger, green onion and garlic and saute until fragrant.
6. Pour in the konjac, add black pepper and appropriate amount of light soy sauce and stir-fry.
7. Add celery segments and fry until the celery is broken.
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