Ingredients: celery peeled and shredded. I'm very picky about cooking. If someone doesn't peel it, I will go. It tastes different. As soon as the skin goes away, the sense of high class comes up. Cut the chicken into thick shreds, not too thin, because the meat itself is tender, and it will break when it is thin, and then divide the meat into different sizes. Shredded garlic and shredded pepper are also essential. When doing this, boil a pot of water.

After the water is boiled, put some oil and salt. Salt is to make the food taste. Oil is to raise the boiling point of water, so that vegetables can be cooked immediately and keep green. This is the key. Take a pen and write it down. As long as you know this when cooking cold dishes, others will look at you with new eyes. All right, the water is boiling. Pour in shredded celery. After about 20 seconds, it can be taken out and cooled in ice water.

Then pour the shredded pork into the water and stir fry with chopsticks. As soon as the meat changes color, just wait a little while. Similarly, take it out and put it in ice water to cool, then control the celery and shredded pork to dry.

Put everything in the pot, stir-fry shredded peppers, and put less parsley, which is right in the refrigerator. Then add sugar, white vinegar, salt, monosodium glutamate and sesame oil, and add more vinegar and sugar. Just stir it evenly and it will be OK.