Home-style fried celery

Overview

It’s been a long time since I’ve shared a recipe. I’m cooking at home today and I’m going to share a dish of fried pork with celery that my son likes. It’s delicious when served with rice

Tags

• hot dishes
• celery
• chicken essence
• five spice powder
• garlic
• onions
• oyster sauce
• pork tenderloin
• salad oil
• starch
• ginger
• soy sauce

Ingredients

Steps

1. 1 Clean the celery leaves after picking them, and cut them into small sections with a diagonal knife. Add an appropriate amount of water to the pot and bring to a boil, add the celery for about 2 minutes, take it out and set aside

   

2. 2 Tenderloin (you can also use pure lean meat, or if you like fatty meat, you can also use pork belly) cut into slices about 2 mm thick, add a small amount of soy sauce and starch, mix well and marinate for preparation (you can also marinate with eggs and starch)

   

3. 3 Chop onion, ginger and garlic into mince and set aside

   

4. 4 Add a little more salad oil to the pot to fry the meat

   

5. 5 Pour in the marinated meat before the oil is hot, stir-fry until it changes color, and pour out the excess oil (the meat will stick to the pan easily if you put it in hot oil; if you use a non-stick pan, feel free to do so)

   

6. 6 Fry the meat until it changes color, leaving a little base oil

   

7. 7 Add onion, ginger and garlic and stir-fry until fragrant

   

8. 8 Pour in the chopped celery and stir-fry evenly

   

9. 9 Pour in appropriate amount of soy sauce and oyster sauce and stir-fry evenly

   

10. 10 Add five-spice powder (you can also use Sichuan peppercorns and aniseed noodles), chicken essence and stir-fry evenly

    

11. 11 Stir fry for a while and then take it out. Taste it for saltiness before taking it out. If you have a heavy taste, you can add more salt yourself. I eat it lightly, and the saltiness of soy sauce, oyster sauce, and chicken essence is just right, so I don’t add any more salt. Take out of the pot and serve