Slice the pork loin vertically in two flaps, remove the inner tendons, and cut a few shallow cuts vertically, then knead and wash it for 3 - 4 times, slice it horizontally thinly, and put it in the water to submerge for 30 minutes to remove fishy odor.

Celery cut diagonal slices. Control the water of the pork loin and soak it in the spices of A to make it taste good.

Heat a frying pan and stir-fry the pork loin over high heat so that it changes color (no longer leaching out blood) and then remove it.

Heat the frying pan, stir-fry the celery over high heat, add the pork loin, salt, wine, thicken with cornstarch and finally drizzle with sesame oil. Can be sprinkled with pepper.