1. Shred lean meat, add dry starch, oyster sauce and a little water, mix well and marinate for a while; Cut celery into inches; Dry incense, cut into long strips; Cutting ginger into powder; Cut the pickled pepper into sections (chop, slice and cut into strips).

2. Pour the oil in the wok, turn on a small fire, add the shredded pork, use chopsticks to pull it away until the shredded pork becomes discolored, and take out the oil control.

3. Leave the bottom oil in the pan, add Jiang Mo and pickled peppers and stir-fry until fragrant.

4. Stir-fry dried incense.

5. Add a little salt and stir-fry for about 1 minute, then add celery and stir-fry for about half a minute.

6. Put the shredded pork into the pot and season with salt and chicken essence for half a minute.