2. first take out the lotus root, peel and wash it, then cut it into pieces, find a clean bowl, put the lotus root pieces in it, then add water and soak the lotus root pieces in water to prevent oxidation. Take out celery, remove leaves, wash and cut into sections.
3. Take out the lean pork, wash it with clear water, then cut it into pieces, put it in a clean basin, and pour in half a spoonful of raw flour, one spoonful of light soy sauce, one spoonful of sesame oil, a proper amount of salt and cooking wine. Start salting and marinate for 2 minutes, and you're done.
4. Peel the prepared shallots, ginger, garlic cloves, dried peppers and peeled ones, and then cut them into small pieces. Find a clean pot, add water to the pot, then drop two drops of cooking oil, put the lotus root slices in it and cook for two or three minutes.
5. Turn off the fire after the lotus root slices are cooked, take them out and let them pass through cold water for later use. Wash the water in the pot. When the pan is dry, turn on the fire and start pouring oil. When the oil is hot, take out the marinated meat and stir-fry it in the oil pan.
6. after the meat slices are fried and discolored, take out the meat slices, then pour in the onion, ginger and garlic slices, and stir-fry to taste. Stir-fry the fragrance, add the lotus root slices, stir-fry for a while with a spatula, and add the freshly fried meat slices. Continue to stir fry with a spatula.
7. After frying, add seasoning, a spoonful of soy sauce and a spoonful of salt, then add all the chopped celery, stir fry with a shovel, then quickly adjust the starch juice, thicken it with water and starch, and then drop a little sesame oil.
8. Yes, pour the thickened starch juice into the pot and add a little sugar to eat. Stir fry quickly and evenly with a shovel, and all the spices will melt into fragrance. Collect the juice from the fire, then turn off the fire, find a plate and serve it.