Cut celery and dried tofu into small pieces. Shred green pepper, red pepper and ginger slices. Blanch celery, put a little salt and two drops of oil in boiling water, and pour in chopped celery. It takes two or three seconds to fish out the cold water, so that the treated celery is greener and tastes more crisp and tender. When the pan is hot, add a little salad oil. Fried ingredients. After stir-frying, pour the washed dried tofu into the wok and stir-fry until it is slightly golden yellow. Pour in the celery that has been blanched before, and add a little salt, sugar, pepper and chicken essence. Stir-fry evenly, pan out and plate. The blanching and frying time of celery should not be too long, which will seriously affect the taste and nutrition.