Slice lean pork, mix well with soy sauce, chicken essence, cornmeal and a little water, and marinate for about ten minutes.

Cut celery, carrot, ginger and garlic; Soak the mushrooms until soft, and then shred them.

Put more oil in the pot, heat it, pour in pork, stir fry quickly until it changes color, and put it on a plate for later use.

Add ginger, garlic, shredded mushrooms and celery to the remaining oil in the pan and stir fry.

Then pour carrot slices in turn.

Pour in the dried incense and stir fry.

Season with soy sauce, salt, chicken essence and some sugar, pour some water and cover for a while.

Finally, pour in the fried meat slices, stir fry over high fire and collect the juice.