Celery may taste terrible if eaten raw directly, so you can simply blanch it in boiling water for three to five minutes, with a green color and crisp entrance.

The simplest, most effective and most delicious method is to add a small amount of salt, monosodium glutamate and sesame oil, and then marinate it directly in the dish for about half an hour. The taste is already there, it will be more delicious, and the celery pickled in vinegar is still very crisp.