1. Because the bacon is salty, it should be soaked in clear water for more than 1 hour after cooking, so as to fully remove the salt inside and make the bacon absorb water. After such treatment, the fried bacon is not dry, hard and chewy.

Prepare a handful of clean coriander, separate the big one from the middle, and then cut it into small pieces for later use.

Three oblique knives cut the line pepper into pieces, and the red pepper is also cut into pieces and put together to add color to the dish. Cut the ginger into diamond-shaped pieces and break the onion into chopped green onion for later use.

After all the materials are ready, we begin to cook. When the oil in the pan is hot, drain the bacon and stir-fry it, and stir-fry the fat inside. After the bacon is fried, pour it out to control the oil.

3. Leave a little base oil in the pot, add celery and stir fry quickly for 30 seconds, stir fry celery until it is raw, add a little salt, stir fry salt, add a little less water, and stir fry for a few times.

Burn the oil in the pot again. When the oil is hot, pour in the minced onion and ginger and stir-fry a few times. Pour in green and red peppers and stir fry together. After stir-frying, pour celery and bacon into the pot.

5. Pour a little cooking wine to remove fishy smell, add 2 grams of chicken powder, a little fresh sugar, 5 grams of steamed fish soy sauce, and 3 grams of mushroom soy sauce. It looks better with mushroom soy sauce. You can also use ordinary soy sauce. Friends who like spicy food can also put some spicy fresh dew, and then stir-fry quickly for 5 seconds before serving.