1. Wash the celery, take the stem and cut into sections. (Leaves are left for filling)
2. Cut the green onion into pieces, dice the green onion, and chop the ginger into mince.
3. Wash and peel the lotus root, cut into small pieces and blanch. The carrots are also washed, peeled, cut into diamond-shaped slices and blanched.
4. Pick up the pot, add oil and pepper to low heat, stir up the aroma, and then remove the pepper.
5. Add ginger and celery, stir and stir well.
6. Add shallots and shallots and stir-fry well.
7. Add lotus root and carrots, stir and stir well.
8. Add salt, chicken powder and a little water (dilute the seasoning), stir and stir well.
9. Served dishes.
Tips:The lotus root and carrots must be blanched and then fried
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