1. Soak the wolfberry in warm water until fully soaked, and wash it off.
2. Put oil in the pot and heat it over medium heat until it is 50% hot. Add ginger and sauté until fragrant. Then add celery and stir fry for a while.
3. Add lily, salt and seasoning powder and stir-fry evenly.
4. Finally, add the thickened medlar, water and cornstarch to thicken the soup.
Tips:The celery diced in step 2 does not need to be stir-fried for too long, too old will affect the taste and color.
In step 3, the lily is very tender and should not be fried for a long time, otherwise it will turn black quickly.
Step 4 The wolfberry is the same as the lily. Excessive heating will destroy the original taste and nutrition.
