1. Ingredients map. Sliced green onion, ginger and garlic, sliced celery, sliced onion, and sliced shiitake mushrooms.
2. Pour oil in the pot and sauté the onion, ginger and garlic.
3. Add 1/4 of the onion and fry until it is slightly transparent.
4. Add the chicken nuggets and stir-fry until they are broken.
5. Add soy sauce to enhance the color, and pour half a can of beer. Add oyster sauce, steamed fish soy sauce, sugar (sugar is also very flavorful) and salt according to taste. To increase the spiciness, I added dried red chili shreds in two batches.
6. Add the remaining half of the onion and all the shiitake mushrooms and stir-fry evenly. You can add chili oil.
7. Add a little water starch and then add celery, stir fry until broken, and lower the heat in a wok.
8. Put the oil in the casserole, saute a few slices of ginger and garlic, and put in the remaining bit of onion. The onion tastes good.
9. After the onion is transparent, turn to low heat, pour the food in the wok into the casserole, put coriander if there is coriander, and then cover the lid. Turn off the fire.
10. Serve, start eating!
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