Ingredients: 30g of celery, 200g of dried white spices, 0/5g of red pepper/kloc-,a little ginger, minced garlic and chopped green onion, 2g of salt, 3g of monosodium glutamate, 3g of oyster sauce, 0/0ml of water starch/kloc-,and appropriate amount of bean paste, cooking wine and edible oil.

1. Cut the washed white incense into strips, shred the washed red pepper, and cut the washed celery into sections.

2. Fill the hot pot with oil. When it is 50% hot, pour in dry white incense and stir fry with a spatula to make it evenly heated. Fry dried fragrant incense for about 1 minute until cooked, and take it out for later use.

3. Leave the bottom oil in the pot, and pour in ginger slices, minced garlic and scallion. Add red pepper and celery and stir-fry for a while.

4. Then pour in the fried dry white incense, add salt and monosodium glutamate, pour in oyster sauce, bean paste and cooking wine, stir-fry for about 1 minute.

5, add water starch thickening, stir fry a little, you can cook.