2. Cut the celery into oblique small pieces and put them in a plate for later use. Peel garlic, wash and mash. Cut ginger into small pieces.
3. Soak the fungus in water for half an hour in advance. After the fungus is soaked, rub it with your hands and rinse it with water several times.
4. Put the boiling pot into a half pot of water. After the water boils, pour the chopped celery into the pot, blanch it for about 1 minute, take it out and put it in a small pot. The fungus is also blanched and put into a small pot.
5. Pour a small spoon of cooking oil into a small bowl, add a proper amount of salt and rice vinegar, and stir well. Pour it into a small basin filled with celery and fungus. Pour in the mixed juice, mashed garlic, Jiang Mo, sesame oil and olive oil.
6. After all the seasonings are put into the basin, stir the dishes in the basin evenly with chopsticks and put them on the plate.