Ingredients: Qingyan Jiaoban Skin 150g (that is, soaked tofu, similar to dried tofu) and celery 50g.

Seasoning: pickled pepper 15g, refined salt 3g, monosodium glutamate 3g, chicken essence 2g and sugar 5g.

Output: 1. Soak foot skin in warm water for 30 minutes until it can be used. 2. Cut celery into long sections, cut foot skin into thin strips, blanch with boiling water, and rinse with clear water. 3. Set the wok on fire, put the oil to 60% heat, oil the lower foot for about 1 min, and then remove the oil from the wok for later use. 4. Leave the bottom oil in the pot. When it is heated to 50%, the bad pepper will be fried to oil red. Add the foot skin and celery and stir-fry for a while. Add refined salt, monosodium glutamate, chicken essence and sugar to taste. Serve.

Key to production: send the leather to Microsoft with warm water, and don't send it for too long.

Features: celery is tender and crisp, the foot skin is dry, fragrant, soft and tough, and the smell is unpleasant and spicy.