1. Materials are ready.
2. Wash lily and drain water, slice ginger, wash celery and carrots, cut celery into diagonal slices, and cut carrots into diamond shapes for later use.
3. Heat 3 tablespoons of oil, fry the cashew nuts in the pan, slowly fry the nuts over low heat, remove them and set aside.
4. Boil half a pot of water, add a little salt and oil, and blanch the celery and carrots.
5. Then pass the cold river for backup.
6. Leave the oil in the pot, add minced ginger and stir fragrant, pour in celery and carrot slices and stir fry.
7. After the celery and carrots are sautéed until they are dead, add lily and continue to sauté, and add 1 teaspoon of salt.
8. Add the fried cashew nuts, add chicken essence, mix well and serve.
Tips:The taste of this dish is fresh and sweet, so there is no need to add too much salt.
