Ingredients: 250g tenderloin, 5 horseshoes and 3 parsley.
Accessories: cooking oil, soy sauce, cooking wine, salt, soy sauce, ginger and garlic.
1, peeled and sliced water chestnut, sliced tenderloin, shredded ginger and sliced garlic. Remove the old leaves of celery, leaving tender leaves and cutting them into small pieces.
2. Add a little salt, cooking wine, soy sauce and water starch to the tenderloin, mix well and marinate for a while.
3, the pot is hot, put two spoonfuls of oil, put the meat slices in, and quickly spread them until the meat slices change color.
4. Add garlic slices and shredded ginger to the remaining oil in the pot, stir-fry the water chestnut slices, and add appropriate amount of water to the pot.
5. Stir fry until the water chestnut slices become transparent, add the meat slices and stir fry evenly, add the right amount of salt, add the coriander segments and stir fry, and add a little soy sauce. Add celery leaves, stir-fry twice, soften and turn off the heat.