Shredded celery and pork
Overview
The fiber in celery can promote defecation and detoxification, diuresis and reduce swelling. Celery has a long shape, straight stems, and serrated edges of the leaves. The leaves taste bitter but the rest of the leaves are relatively fragrant. It can be eaten as a vegetable or squeezed into celery juice for drinking. Celery likes to be cool by nature and has strong cold resistance. In the world, celery is mostly distributed in humid areas or Mediterranean coastal areas. Celery is rich in nutrients such as protein, vitamins, dietary fiber, minerals, etc. Eating celery can not only moisturize the stomach, promote digestion, diuresis and dehumidification, but also calm the nerves and reduce blood pressure, beautify the skin, nourish blood and hair, etc.
Tags
Ingredients
Steps
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Pick the celery leaves, wash them, and cut them into sections.
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Cut the green onions into water chestnut slices, shred the ginger, shred the carrots, and prepare Sichuan peppercorns, dried red peppers, and water-coated fungus.
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Prepare soy sauce, cooking wine, sugar, and salt.
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Cut the lean pork into shreds, add salt, water and starch and mix well.
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Prepare the water starch and set aside.
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Heat the wok, pour in the peanut oil, and when the oil temperature reaches 40% hot, add the shredded pork.
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Heat the pan with cold oil and quickly spread it.
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Drain excess oil and set aside.
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Leave the base oil in the wok, stir-fry the peppercorns, chili peppers, green onions, green onions, ginger, fungus, and shredded carrots. Add the shredded pork, add soy sauce, cooking wine, and white sugar and stir-fry.
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Pour in the celery, add salt and water, and stir-fry over high heat.
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Thicken the gravy with water starch, take it out of the pan and put it on a plate.
