Cut the boneless chicken leg into small pieces and add a little starch, cooking wine and salt.

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Soak dried mushrooms in warm water in advance, then shred, cut celery into small pieces, peel and slice carrots.

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Put a little oil in the pot. When the oil is hot, stir-fry the chicken until it changes color.

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Add carrots, mushrooms and chicken and stir-fry for a few minutes to give off fragrance.

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Add celery, stir-fry, add salt, and sprinkle a little chicken essence before taking out.

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