After the pig's ear is bought and cleaned, boil water in the pot, and then hoke the pig's ear for a few minutes. Then fish out and drain the water to cool.

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Prepare and clean the ingredients. One green and red bell pepper each, ginger, garlic leaves, and small celery stalks. It's good to have as many of each as you like, but for the peppers, it's recommended to remove the seeds from the peppers to make them less fiery.

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Slice the pig's ear thinly and chop the ingredients.

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In a wok, fill a small amount of oil and pour in the ginger slices and pop them. Don't use too much oil as the fat in the pig's ear will fry out.

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Pour in the pig's ear and stir fry on low heat, when the oil is squeezed out a bit, put in one or two pieces of garlic stalks, and change to high heat to stir fry.

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The pig's ear stir-fry to golden color, put a little soy sauce and water to cook a little (this, if the teeth are good, you do not need to put the water to cook, there are children to eat, if you cook a little better, because of fear of that white by the children, if it is more difficult to bite), cook to the juice, the celery and garlic stalks poured into the high-flame stir-fry.

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Steamed almost before the pan, add the remaining garlic leaves, add salt, stir fry evenly on the plate on it. I have to take pictures of today's stir-fry to the back of the actually a little sticky pan, but the flavor is still very good, my son likes to eat it.

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