Main Ingredients
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6 pieces of dried bean curd
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Celery 400 grams
Sides
Purple-skinned green onion
40 grams
Ginger
12 grams
Salt
3 grams
Chicken Powder
0.8g
Angle Anise
2 Petals
Pepper
10pcs
Peanut Blending Oil
20ml
Celery Stir-Fry with Dried Bean Curd
1.
Celery remove the root and yellow leaves, wash it and set aside. Rinse the dried bean curd with water as well.
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2.
Lightly take the rod (the leaves are reserved for the use of the dial rotten), cut into slices with a diagonal knife.
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3.
Slice the green onion and shred the ginger.
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4.
Dried beans cut into strips.
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5.
Start a pot, add the oil, star anise and peppercorns on a low heat to stir incense and then fish out the seasoning.
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6.
Add ginger and green onion and stir-fry well.
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7.
Add the celery and stir-fry well, pour in 10 ml of water and continue to stir-fry until there is no water.
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8.
Add dried beans and stir-fry well.
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9.
Add salt and chicken powder, then add 10 ml of water and stir-fry until the seasoning is dissolved.