Celery is crisp and tender in texture, fragrant in taste, and has the effects of clearing away heat and diuresis, nourishing blood and tonifying deficiency. Dried daylily is fresh and tender, with rich aroma, and has the effects of clearing away heat and toxic materials, reducing swelling and stopping bleeding, nourishing blood and calming the liver. Stir-fried celery and day lily with shredded pork is nutritious, delicious, fragrant and unique in flavor. The following introduces the common practice of celery fried day lily.

Tools/materials: celery 200g, dried daylily, pork 100g.

Onion, ginger, garlic, salt, monosodium glutamate, pepper, vinegar, cooking wine, soy sauce and oil.

Soak the dried day lily in warm water. Clean up the soaked dried daylily and wring out the water.

Wash celery, control the moisture, and cut into inches.

Rinse pork with water, control moisture and shred. Cut onion, ginger and garlic into sections for later use.

Blanch celery with water, put it in the pot 10 second after boiling, and take it out. Quickly cool with cold water to control moisture.

Add hot oil to the pot. When the oil is hot, put the pepper into the pot, add the shredded pork and stir fry.

Stir-fry until the color of shredded pork is slightly white, add onion, ginger and garlic, add cooking wine and a little soy sauce. Immediately add the day lily and stir fry.

Stir-fry the yellow vegetables until soft, add celery, salt and a little vinegar, and stir fry quickly.

Stir-fry celery until it breaks, add monosodium glutamate, turn off the fire and take out the spoon.