1. Cut the cassava into slices; soak in water for one hour;
2. Emboss the carrot, cut the celery into sections, cut the blue beans in half, and cut the ham into slices;
3. Bring half a pot of water to a boil, add appropriate amount of oil and salt, blanch the carrots, celery, and blue beans, and filter the water after blanching;
4. Boil the cassava chips with the pot of water just now;
5. After blanching the cassava chips, take them out, soak them in cold water, and then filter the water;
6. Start another pot, sauté the ham fragrant, and set aside;
7. Raise the pot again, put the oil and garlic and ginger in the pot, and sauté;
8. Pour in ham, cassava, carrot, blue beans and celery, add refined salt, pepper and a little sugar, sprinkle an appropriate amount of cooking wine, and quickly mix it out.
Tips:1. I heard that cassava will be poisoned if it is not handled properly and eaten. Therefore, cut the skin deeper, soak in water for a period of time after slicing, and also independently blanch water before frying, so that there is no adverse reaction after eating. , I feel that this approach is okay;
2. After the ingredients have been blanched, just stir-fry for a while, but if you fry for too long, the dishes will be uncomfortable.
