Go to the vegetable market to buy celery, wash it by the pool, and then cut it into pieces with a knife and put it in the dish. Prepare a pot, pat and cook. After the water is boiled, add an appropriate amount of edible salt and a small amount of oil into the boiling water, pour the celery into the pot to drain the water, then take it out with a special tool, drain the water and put it into the pot and dish.
Shell the fresh shrimps at home, then cut the shrimp back with a knife, remove the shrimp line, rinse them with tap water, put them into a larger bowl, then add a proper amount of edible salt, white pepper, egg white, water starch and rice wine, put on gloves, grab them, massage them evenly, and set them aside for pickling 15 minutes.
Heat in a cold pot, then pour in a small amount of vegetable oil. When the oil is burned out, pour the prepared ginger foam and garlic paste into the pot, stir-fry with a shovel until the fragrance is overflowing, and then pour the processed shrimps into the pot and stir-fry again. Until the fried shrimp has become more and more curved, you can take it out and put it in the dish. After the shrimp is served, pour the processed lily into the pot and stir-fry it with a shovel.
After a short time, add celery to this year's pot and stir fry with a shovel with roses. Sprinkle a proper amount of edible salt evenly on the surface of the dish, season the dish, and then stir-fry it with a shovel until it is symmetrical. Stir-fry until even, add shrimp to the plate, add some medlar, and stir-fry until even again.
Finally, pour into the pot, thicken the starch with water and starch, and you can go out. In that case, crispy, delicious and nutritious shrimps with celery and lily will be ready. Let's go and taste its delicious food.