Stir-fried celery 1. Shred ginger, wash pork with skin and cut into pieces, put into a bowl, sprinkle a little shredded ginger, add soy sauce, soy sauce, sugar and dried starch, and pour sesame oil for curing. 2. Wash the dried sesame seeds with warm water and cut them into flocs for later use; The red bell pepper is pedicled, seeded and shredded, and the onion is washed and cut into strips for use; After washing celery and removing leaves, pat it gently with a knife and cut it into strips for later use. 3. Put the oil in the vegetable pan after it is hot, and then put the marinated meat slices in the pan and fry until the oil is 70% mature. 4. With the oil in the pot, put the remaining ginger slices, red bell peppers and wax gourd flowers in the pot and choke the pot with medium fire, and put the delicious dried fruit in the pot and stir-fry it with high fire. Stir-fry until the dried seeds are slightly crispy, and add appropriate amount of salt to stir well. 5. Return the fried small fresh meat to the pot, spray a small amount of rice wine into the pot and stir well. 6. Put the cut celery into the pot, quickly stir it evenly with the raw materials in the pot, pour a small amount of soy sauce and stir it evenly, and then take it out of the pot.

The way to make mustard into pea horn is 1. Soak the pickled potherb mustard in cold water and clean it (if the salty taste is too heavy, the soaking time can be extended to remove the salt), and drain the water for later use; Heat the wok without any oil, put the fresh bamboo shoots into the wok and stir fry, and drain the water for later use. 2. Wash the fresh peas for later use, remove the stems and seeds of dried peppers and cut them into pepper rings, wash and chop the green onions, and peel and chop the garlic cloves; Heat the oil in the pan, stir-fry the pea horn in the pan until the skin is dry and crisp, turn the pea horn to the side of the pan, and put the dried pepper and garlic in the center of the pan to stir-fry until fragrant. 3. Return the fresh bamboo shoots to the pot, spray a small amount of Shaoxing wine, put the straw mushroom soy sauce and white sugar in the pot, stir well, and consider adding a little water to stew for a while as appropriate until the juice is thick.

Eggplant, pepper and tomato Ingredients: long eggplant (purple skin, long), three green peppers, two tomatoes, 1 seasoning, cooking oil, appropriate amount of soy sauce, appropriate amount of ginger, appropriate amount of garlic and a small amount of sugar. 1. Long eggplant is cleaned, pedicled and cut into strips, peppers are cleaned, pedicled, seeded and shredded, and tomatoes are cleaned. 2. Add hot oil (normal edible oil) to the vegetable pan, and cut garlic after the temperature rises. Stir-fry long eggplant and shredded green pepper in a pot. 3. Stir-fry the eggplant strips until they are soft, and stir-fry the tomato slices together in the pot. 4. Add sugar, salt and soy sauce in turn to the pot, stir-fry until the juice is thick (if the tomato is used less, consider adding a little water as appropriate), and then serve. If it weren't for fried noodles, the juice would be a little dry.