1. Prepare the ingredients.
2. Soak white fungus and fungus in cold water and tear small flowers; cut celery into diagonal slices; soak medlar in water; shred ginger.
3. Blanch the white fungus and black fungus in boiling water.
4. Blanch celery in boiling water.
5. Saute the shredded ginger and stir fry with black and white fungus.
6. Pour in celery, add salt and pepper, and continue to stir fry.
7. Sprinkle in medlar and stir-fry evenly.
8. Season, thicken the thick gorgon and put it on the plate.
