Seasoning: 1/2 teaspoon salt (3 grams), 1/2 teaspoon sugar (about 3 grams), 1 tablespoon (15 ml) very diluted water starch

Methods:

1) remove the leaves from the celery, wash it, then gently scrape off the surface of the skin with a peeler and slash it diagonally to a 4-cm section.

2) Cut off the head and tail of the lily, break into petals with your hands, and then clean it.

3) Mix salt, sugar and water starch into seasoning sauce and set aside.

4) Put a small amount of oil in a pan, heat it over high heat, add the celery when the oil is 50 percent hot, stir-fry over medium heat until the celery collapses slightly (about 1 minute), then pour in the lily

stir-fry for 2 or 3 seconds, then pour in the gravy right away, stir-fry evenly and then remove from the pan.

**Since the old skin on the surface of celery is relatively hard, use a peeler to gently scrape off that old skin, so that the stir-fried celery has a tender texture. Ordinary celery, or celery that is slender on its own, does not need to be scraped.

**If you don't stir-fry it right away, you need to soak the chopped lilies in water to prevent oxidization and blackening.

**The lily stir-fried for a long time the taste will not be crisp, and the color will be darkened, so it should be put into the pot when it is ready to go, stir fry a few times and then immediately pour in the sauce, stir fry evenly and immediately out of the pot. Do not extend the heating time, otherwise the lily will turn black, which affects the appearance and taste.

**If you are making a family dinner, it is recommended that you make this dish last. Lily fried well for a long time will appear rust color.