Practice: 1, onion is cut into strips, celery is cut into sections, and ginger and garlic are shredded.

2. Louvre water (if it is a black shutter, pay attention to the heat! I can't bite when I'm old. It's hard. ) It is best to wring out the water from the louver by hand after blanching.

3. Put the right amount of oil in the pot, with 70% heat, add shredded ginger, garlic slices and onion strips until fragrant (if you like spicy food, you can also put dried peppers), cook wine and stir-fry celery.

7 When cooked, add salt chicken essence and louver, stir well, and then pour sesame oil out of the pot.