Practice 1: half a catty of Sichuan bacon, celery three taels, ginger and garlic, cooking oil, oyster sauce, soy sauce, chicken essence, each moderate. Bacon into the boiling water blanch 2 minutes after fishing out, cold water rinse. Slice and put into a steamer, steam for 5 minutes and then remove and set aside. Wash celery and cut into pieces, wash ginger and garlic, pat and mash and set aside. Heat a little oil in a pan, stir fry the oyster sauce, ginger and garlic, then pour in the steamed bacon, stir fry over high heat, while cooking a little dark soy sauce, stir fry until the meat becomes transparent. Pour in the celery, stir-fry until raw, sprinkle a little chicken seasoning can be.

Practice 2: 250 grams of cooked bacon, 200 grams of celery, 50 grams of peanut oil, 2 grams of salt, 1 gram of monosodium glutamate (MSG), 10 grams of cooking wine, fresh soup. Cooked bacon peeled, cut into rectangular slices; celery leaves, choose and wash, cut into sections; will be set up in the pot on the fire, put the oil burned to seventy percent heat, first into the bacon slices quickly stir-fried, while stir frying the edge of the pouring a little fresh soup, stir fry the flavor of cooking into the wine, into the celery after a few more stir fry with the celery, celery green that is, put the salt and monosodium glutamate and mix, out of the pot into the plate.