Cooking method: 1, first ready to dry bean curd and celery, in advance of the celery leaves to choose to scrub clean, cut into small sections of standby. ? 2, this dry bean skin can not be directly under the pan fried, to be in advance of the dry bean skin into the warm water soaked for half an hour, soak until soft. But do not soak too long, soak and squeeze out the water standby. 3, the soaked dry bean skin cut into small sections, and then the onion and chili pepper are cut into small particles. 4, pot of boiling water, pour celery blanching 2 minutes and then fish out, and then again through the cool water. Celery can also not blanch, but blanched, can make the celery taste more crisp. 5, frying pan is hot, pour cooking oil shaking well to moisten the pan, and add green onions and chili peppers fried. 6, then pour in the celery, salt, chicken essence, open high heat and stir fry evenly, about 1 minute or so. 7, and then pour into the bean skin continue to stir fry for 2 minutes over high heat, taste can be turned off the heat to plate, because the celery has been blanched, so no need to stir fry time is too long.