1. Shred pork, add cooking wine and grab well, then add starch and grab well, and marinate for 10 minute, so that the fried shredded pork is not old or fishy.

2. Boil the pot with water, add a little salt and blanch the celery until the color becomes dark and broken.

3. Take it out and cool it in cold water. Take out pure water for later use. When blanching celery, adding a little salt to the water will make the color of celery greener and remove the astringency of celery itself.

4. Heat the oil in the pan, add chopped green onion, Jiang Mo and garlic slices, saute until fragrant, add shredded pork and stir-fry until the color turns white.

5. Stir-fry celery over high fire, stir-fry celery for 1-2 minutes, and stir-fry quickly over high fire.

6. Add salt, soy sauce and a little cooking wine, stir fry quickly and evenly, and then serve.

Tip: You can also fry celery directly, but it's best to blanch it before frying it. Blanching water can not only remove the pesticide residue of celery, but also remove the astringency of celery itself, so that the fried celery tastes better and healthier.