1, celery is cut into sections, and it is best to cut Flammulina velutipes as long as celery.
2, pour oil in a hot pot, don't pour a lot of oil, pour celery and stir fry, don't stir fry for too long, celery will not taste good if cooked too well.
3. Stir-fry the celery a little, then pour in the Flammulina velutipes and stir-fry with salt, without adding water.
4. Stir fry until the Flammulina velutipes are cooked, and add a little soy sauce to the pot.
Method 2: Prepare ingredients: celery, Flammulina velutipes, 1 onion, 2 cloves of garlic bean paste, 1 tablespoon, and sugar.
1. Slice celery, break Flammulina velutipes by hand, cut onion, cut onion a little, and mince garlic; Celery and onions had better be blanched with water.
2. Grab the meat with starch, then squeeze out the water and add a small amount of soy sauce and cooking wine for curing.
3. Put a small amount of oil in the pot, then add a few prickly ash, and then add the marinated meat when the oil is hot, and wait for the meat to change color.
4. add oil to the pot and stir-fry a tablespoon of bean paste to make it fragrant. Add onion and stir-fry garlic to make it fragrant.
5. Put the celery in the pot, stir-fry for about 3 minutes, and color evenly. Add onion and stir fry. If the pot is dry, you can add some water at this time.
6. Add Flammulina velutipes, sprinkle with a little sugar to refresh, and stir-fry until the Flammulina velutipes is even in color. (If the taste is heavy, you can add a little salt and stir fry 1 min).