1. Pick a handful of celery, rinse it with clear water, cut it into 2.5 cm pieces and put it on a plate for later use.

Wash the Cantonese sausage, cut it into pieces obliquely and put it on a plate for later use. A section of onion, obliquely cut into horseshoe-shaped pieces, a piece of ginger, cut into rhombic pieces, and grab a handful of dried red pepper.

2. Boil water in a pot, bring the water to a high fire, pour celery into blanching water for 30 seconds, take out and drain, continue to boil water, then pour sausage, blanch sausage for 20 seconds, then take out and control the water, and rinse sausage with cold water as soon as possible.

3. Add vegetable oil to the pot, pour in onion, ginger and dried Chili and stir fry. After the onion and ginger are sauteed, pour in the sausage, stir-fry for a few times and then pour in the cooking wine. After the cooking wine is stirred evenly, pour in celery and continue to stir fry over high fire.

4. Add soy sauce, salt, monosodium glutamate, pepper, sugar, stir-fry and melt the seasoning, hook in the water starch, turn on the fire to collect the juice, and add Chili red oil when taking out the pot, then take out the pot and plate.

Technical summary:

1. After the sausage is blanched, rinse it with cold water as soon as possible to cool the sausage to avoid being too soft. If you don't like spicy food, you can leave the last bit of Chili oil.

2. In the process of cooking and frying, try to fry quickly with high fire to shorten the cooking and frying time.

Celery is rich in protein, carotene, carbohydrates, fats, B vitamins, vitamin C, sugars, amino acids, minerals and dietary fiber, among which phosphorus and calcium are high. In addition, the nutrients in celery leaves are higher than those in celery stems.