1. First, we clean the celery, and then we need to remove the outer layer of celery, which is tough and easy to chew. So before we slice celery, we must remove the skin of celery. We can peel off the skin of celery with a peeler and keep the crisp taste and color of celery.

We cut the celery into small pieces obliquely and put it on the plate for later use. Chess pieces should not be too small, otherwise it will affect the appearance.

We wash the onion, ginger and garlic, and then cut all three seasonings into pieces and put them on the plate.

4. First blanch celery and lily, add a little salt to the pot, and add a little cooking oil. In this way, the blanched celery remains green and does not change color, which is also a step to be done in advance when making celery and lily.

5. We add celery segments and blanch them in the pot. Because celery takes a long time to cook, celery and lily can't be put together in the pot. This is what we call a mature and consistent order.

6. After the pot is boiled, we can put in the lily, blanch for one minute and then take out the celery and lily, so that the celery and lily can be crisp and tender without discoloration.