1. prepare ingredients

2. capers cut into sections, lily warm water soak for 2 hours to be used

3. pan dripping oil, celery blanch 1 minute, standby

4. lily blanch 3 minutes standby

5. red pepper cut rhombic slices, sliced garlic, ginger julienne, green onion cut flowers standby

6. onion, ginger and garlic in the pot In the burst incense

7. Shepherd's purse, lily, red pepper together into the pot, a little salt and sugar, stir-fry over high heat to thicken the gravy out of the pot on the plate