Ingredients: celery 300g, shrimp 200g, carrot 50g, ginger 1 slice, garlic 2 cloves, dried lily 15g, super soy sauce 1 spoon, cooking wine 1 spoon, corn starch 1 spoon, salt, water.
Steps:
1. Add a spoonful of cooking wine, a spoonful of corn starch and a proper amount of salt to the shrimp, mix well and marinate for ten minutes.
2. Pick the old leaves of celery, wash them and cut them into oblique sections. Soak the lily in advance, peel the carrot and slice it diagonally.
3. Slice garlic, shred ginger and adjust starch in a small bowl.
4. Boil the water in the pot, blanch the lily for two or three minutes, blanch the celery for about one minute, and remove the cold water for later use.
5. Pour an appropriate amount of cooking oil into the pot and heat it. Add shrimps and stir-fry until the color changes.
6. Add shredded ginger and garlic to the bottom oil in the pot, and stir-fry over low heat for fragrance.
7. Put celery, lily and carrot into the pot, stir-fry for two minutes, add a spoonful of extra-grade soy sauce and appropriate amount of salt to taste.
8. Then pour the fried shrimps back into the pot and mix well.
9. Finally, pour water starch along the edge of the pot and stir fry quickly and evenly.