1. Wash the lotus root, peel it, cut into slices, wash the surface starch with cold water, and blanch it.
2. Cut the green onion, ginger and garlic into cubes.
3. Soak the yuba in advance, then cut the wide knife a bit thinner, and boil the yuba (add cooking wine in the water) to blanch the yuba.
4. Wash celery and cut into slices.
5. Rinse the blanched lotus root with cold water and set aside.
6. Soak the fungus in advance and tear into small flowers.
7. From the pot, add the oil, pepper and star anise, stir fragrant on a low heat, and remove.
8. Add celery and stir fry until evenly coated in oil.
9. Add the rot and stir fry for a minute.
10. Add green onion, ginger and garlic and saute until fragrant.
11. Add lotus root slices, fungus, salt, chicken powder and a little water (diluted seasoning) and stir well.
12. Stir-fried dishes.
13. Served dishes.
Tips:The yuba must be soaked thoroughly, without dry core
