1. Material collection diagram. Cut celery into small pieces, add 1 teaspoon of salt, 1 teaspoon of rice wine, a few shredded ginger roots, 1 teaspoon of pepper, 1 teaspoon of cornstarch, and 1 teaspoon of light soy sauce. Mince garlic, shred ginger
2. Shred carrots. Celery and carrots are blanched together in a pot of boiling water. Pick up immediately and cool in cold water to keep the green color of celery. Drain the water.
3. 1 teaspoon of cornstarch and some water to make gorgon juice
4. Heat up a pan, put an appropriate amount of salad oil, add the shredded pork in the oil, stir fry evenly until the color changes
5. Serve the shredded pork
6. Put the oil in the pan again, sauté the ginger and minced garlic in the oil, add celery and carrots and stir-fry evenly until broken
7. Add shredded pork and stir fry evenly
8. Add salt, light soy sauce, sugar to taste, add gorgon juice, and the soup becomes thick.
9. Bowl and eat
Tips:1. Celery leaves are rich in nutrients, I didn't remove them.
2. The celery and carrots have been blanched, and just stir-fry them over high heat.
3. Light soy sauce is just for seasoning, too much will affect the color of the dish.
