Classic home cooking
Pick the celery leaves and don't throw them. Keep them for another use. Wash the celery stick and cut it for later use.
Cut the lean meat, add the raw powder, a little salt, and mix the cooking wine. Marinated for a while.
I chose the white ones to be a little thick. I opened it from the middle piece and cut it into a thicker wire. Ginger is also cut into small pieces.
Put the oil in a wok and heat it. Add the ginger to the sauté, then pour in the marinated pork and stir until the meat turns white.
Then put the fragrant dried and celery section, celery and dried fragrant are more likely to be cooked to the fire, stir fry, pour into the raw seasoning, celery salt, a little salt is enough or it will be salty. Need to add a little water, or no soup will be very dry. Try the taste, if you can, start the pan.
For the remaining celery leaves, please refer to my recipe: Chobe baked sesame sauce with celery leaves. The soy sauce itself has a salty taste and a savory taste, so there is no need to put MSG, MSG can not eat or try not to eat, no benefit. Salt is just a little bit.