2. First take out the lotus root, peel and wash, then cut into slices, find a clean bowl, put the lotus root slices in it, then add water and soak the lotus root slices in the water to prevent oxidation. Take out the celery, remove the leaves, wash it and cut it into segments.
3. Take out the lean pork, wash it with water, then cut it into pieces and put it into a clean bowl, pour in half a spoonful of cornstarch, a spoonful of soy sauce, a spoonful of sesame oil, the right amount of salt and cooking wine. Begin to marinate, marinate for twenty minutes, it's done.
4. Prepare the green onion, ginger, garlic cloves, dried chili peppers, peeled peeled, and then cut into small pieces. Find a clean pot, add water to the pot, then drop two drops of cooking oil, put the lotus root slices in and cook for two or three minutes.
5. When the lotus root slices are cooked, turn off the heat, take out the slices of lotus root, pass them through cool water once and set aside. Wash the pot of water. When the pot is dry, turn up the heat and start pouring oil. When the oil is hot, take out the marinated meat and put it into the frying pan to stir-fry.
6. After the meat is fried and browned, fish out the meat, then pour in the sliced green onions, ginger and garlic and stir fry to taste. Stir fry the flavor, put in the lotus root slices, stir fry with a spatula for a while, put in the freshly fried meat slices. Continue to stir-fry with a spatula.
7. Stir fry, start to add seasoning, a spoonful of soy sauce, a spoonful of salt, and then add all the chopped celery, stir fry with a spatula, and then quickly adjust the starch sauce, thicken with water and cornstarch, and then drizzle a little sesame oil.
8. When done, pour the thickened starch sauce into the pot and add a little sugar. Stir fry quickly and evenly with a spatula and all the spices will melt into flavor. Reduce the juice on high heat, and then turn off the heat, and then find a plate, and bring it out to eat.