1. Material collection diagram, add 1 teaspoon of light soy sauce, 1 teaspoon of rice wine, appropriate amount of pepper, a few shredded ginger and 1 teaspoon of corn starch to the shredded pork and mix well. Mince garlic and shred ginger. (I didn't shoot)
2. Shred the carrots, let the celery and carrots boil in a pot of water, quickly blanch them, remove them and let them cool immediately, and drain the water.
3. Add 1 teaspoon of corn starch to water and make water starch for later use.
4. Heat an appropriate amount of salad oil in a pan, add the shredded pork with oil and stir fry until the color changes.
5. Fried shredded pork.
6. Put the oil in the pan again, add the ginger and garlic in the oil and saute until fragrant, add the celery and carrots and stir-fry evenly.
7. Add pork shreds.
8. Stir-fry evenly, add appropriate amount of light soy sauce, salt, sugar to taste, add water starch to thicken, and the soup will be thick.
9. Finished picture.
Tips:1. Celery leaves are rich in nutrients, I didn't remove them.
2. Blanch the celery and carrots in water and stir-fry them quickly to keep the crispy texture of celery.
3. The freshness of raw extract will affect the color of the dishes.
