Celery fried spices this one home cooking basically everyone will do, but not everyone can guarantee flavorful and delicious, in addition to fried celery in the end to nickel water, is a matter of concern to us. Today, this one celery fried parsley gifted to all the friends who love this dish.

Food: dried parsley, celery seasonings: cooking oil, pork, ginger, garlic, millet pepper, pepper, soy sauce, salt, rice wine, chicken essence, tapioca starch production process: 1. celery should be selected to do this kind of large celery, the leaves do not have to be only pole. Celery stalks de-tendonized cleaned up and cut into sections, dried parsley cut into slightly thicker slices. 2. In order to improve the tender flavor of this dish, able to add a little animal oil, you can also use a small piece of peeled pate cut into thick shreds, if you want to meat aroma, be sure to add soya sauce, rice wine and a few pepper scratched marinade.

3. can cut a little millet pepper ring or dried chili pepper tea, enhance a little spicy aroma, and then shoot a lot of garlic, phase cut ginger foam on the line. 4. the celery and dried incense are blanched. Celery nickel water is not high oxalic acid, on the contrary, can eliminate the raw bitter astringent taste of celery, and nickel water can be better flavor and fast frying pan. Boil water in the pot with a spoonful of salt and vegetable oil in, you can effectively avoid the reduction of carotene vitamins. Pour in the celery to nickel water for 20 seconds and fish up, do not have to blanch for a long time and do not have to pass through cold water. The following water boiled and then poured into the dried incense, nicked water 30 seconds up and down fished up and drained, nicked water after the dried incense internal structure more and more tender, easier to taste.

5. Put the pan hot oil, fifty percent temperature into the shredded pork, stir-fry and then turn into a medium fire temperature hot pot. To make the five-flower meat caramelized inside tender, fat and solid but not greasy mouth, then it must be like this to deal with. Has been stirring to the meat spit oil aroma pungent when fished up. 6. pot of oil to go red and warmed to 60% temperature, quickly poured into the onion and ginger exposure to the aroma, bursting incense and then poured into the dried incense, has been bursting the pot of soybean incense overflowing, a little bit of yellowing when the next millet peppercorns and slices of meat quickly stir-fried well. Dried incense only by high temperature quickly dry water vapor can thoroughly stimulate the aroma of beans, and at the same time stir-fry are not easy to rot. This key step must be we do not attach great importance to.

7. Then pour in the celery, quickly stir fry a few times after adding a little boiling water in, add cold water this step can make the whole dish to enhance a little material juice, not only to make the celery more flavorful, but also to make the fried dry dried dried once again digestive absorption of the material juice steamed soft and flavorful. Stir fry after adding a little soy sauce, salt and MSG seasoning, and finally dripping into a little thin gravy fried sugar color quickly stir fry, out of the fire out of the pan.