The New Year is over and the kitchen decoration is only halfway through. LG's turtle speed is really hard to tell when it will be completed. To paraphrase his words, one day fishing and three days drying the net. I said that it has rained in the past few days, so I don't have to go into the sea anymore. He replied that only by working like this can we maintain combat effectiveness, sweat! If this continues, when will it be completed? I can only be anxious. The power is in his hands, and there is nothing I can do!
This dish was the last time I cooked before the kitchen was demolished. In order to commemorate the old kitchen that has been with me for many years, let me take a photo.
stir-fried fungus with celery
By BridiePaucek
Recipe Recommendations
- celery half a
- green pepper one
- fungus 1 Pack
- ginger slices 1 tablet
- sugar 1/2 tsp of
- chicken essence 1/2 tsp of
- salt 1/2 tsp of
- oil 1 tablespoon
Steps for stir-fried fungus with celery
1
Wash the celery, tear off the thick silk, and cut into sections with an oblique knife.
2
Wash the green pepper, remove seeds, and cut into small pieces.
3
Soak the fungus, wash it, and tear small pieces.
4
Put the ariyaki pork in the pan and fry it until done. (I didn't put in oil when frying because the meat has fat, and the oil will be fried when frying.)
5
After cooling the meat, cut into small strips and set aside.
6
Heat the oil pan and saute the ginger slices until fragrant.
7
Add celery, fungus and green pepper and stir-fry until tender.
8
Add the meat strips and stir well.
9
Season with salt, sugar and chicken essence.