A selection of 35 dishes to recommend, the simple taste is very delicious, the family loves it very much

I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, unusual charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!

Dry Pot Pork Ribs

Ingredients: 500g spare ribs, 1 bitter gourd, 2 potatoes, 1 eggplant, 0.5 onion, 1 sweet pepper

Accessories: 300 grams of corn oil, 2 tablespoons of cooking wine, 1 tablespoon of pepper, 2 tablespoons of salt, 8 dried peppers, 1 tablespoon of peppercorns, 300 grams of dry pot base

practice

1. Prepare the ingredients: peel and slice the potatoes, tear off the skin of the onions and cut them into pieces; wash the eggplants and cut them into strips; wash the bitter gourd, remove the flesh and cut them into strips; remove the stalks and seeds of the sweet peppers, wash and cut into pieces ;

2. After the ribs are cut into pieces, wash them clean; then use cooking wine, pepper, and salt to grasp evenly, and marinate for a while;

3. Pour vegetable oil into the frying pan and heat it up; the amount of oil is much more than usual when cooking;

4. Put in the ribs and fry them on medium and low heat until they are crispy on the outside and tender on the inside; remove the fried ribs and drain the oil, and then fry them once again;

5. Then remove the ribs and drain the oil, put in potato chips and continue to fry;

6. When the potatoes are fried for 8 minutes, add bitter gourd, eggplant, sweet pepper, and onion to continue frying;

7. Leave the bottom oil in the pot, add dried chili, Chinese prickly ash, and dry pot base to fry until fragrant;

8. Add spare ribs, potato cubes, bitter gourd, eggplant, sweet pepper, onion and stir fry evenly;

9. Before taking out of the pot, add salt, white onion, and continue to stir fry evenly;

10. Turn off the heat, sprinkle with white sesame seeds, and the dry pot spare ribs are ready.

Fried mushrooms with tomato

Materials: 2 tomatoes, 250 grams of fresh mushrooms, appropriate amount of green onions.

Practice: 1. Wash and dice the tomatoes, and wash the fresh bacteria for later use.

2. Heat the oil in a pan, add the tomatoes and stir fry when the oil is hot, stir fry the tomato juice and then add the fresh mushrooms and stir fry.

3. Add a small amount of rice wine and water to simmer.

4. After the vegetables are cooked, add an appropriate amount of salt and chopped green onion and mix well.

Roasted Eggplant with Soybeans

Ingredients: 1 round eggplant, 2 handfuls of soybeans, 3 tablespoons of dry yellow sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 gram of salt, appropriate amount of water and starch, appropriate amount of onion, ginger and garlic

practice:

1. Soy beans are soaked in advance and boiled with salt. Add enough water to the soy sauce and drain.

2. Cut the eggplant into hob pieces. Sprinkle 1 tablespoon of salt to marinate the water. This step can effectively prevent the eggplant from absorbing oil.

3. Put a little oil in the pot, and stir the marinated eggplant until soft.

4. Put oil in the pot, add the onion, ginger and garlic when the oil is hot and stir until fragrant. Pour in the drained soy sauce. Then add soy sauce, oyster sauce, sugar and stir fry over low heat.

5. Pour in the boiled soybeans and stir well. Then pour in an appropriate amount of water starch to thicken. Pour in the eggplant and stir fry evenly.

Sauce-flavored spring bamboo shoots with chicken nuggets

1. Boil the chicken pieces in cold water to remove the foam, remove and wash.

2. Peel the yam and cut it into pieces, soak it in water, and blanch the spring bamboo shoots in boiling water for a while.

3. Put some oil in the pot and stir-fry the chicken pieces, add cooking wine and vinegar.

4. Put dark soy sauce and light soy sauce.

5. Add salt and sugar.

6. Release the water and bring to a boil, then change to low heat.

7. When the chicken is crispy, add yam and spring bamboo shoots.

8. Put the bean paste and stir fry 9. Finally collect the juice and sprinkle with chopped green onion.

Hakka Fried Yong Tofu

Practice 1. Cut the tofu into large cubes and dig out small deep holes with a spoon.

2. Wash and mince the pork, add an appropriate amount of salt, cooking wine, chicken essence and light soy sauce, then add an egg white, stir in the same direction until it is strong.

3. Spoon the minced meat into the hole in the center of the tofu.

4. In a hot oil pan, fry the tofu until golden brown on all sides. (It is better to fry the side with the meat first)

5. Add appropriate amount of water, cover the pot and cook for a while.

6. Adjust the sauce: one spoon of oyster sauce + half spoon of soy sauce + appropriate amount of salt + appropriate amount of starch + two spoons of water.

7. Pour the prepared sauce into the tofu and collect the sauce.

Stir-fried cabbage

1. Prepare the materials.

2. Tear the cabbage into large pieces, soak in light salt water for 10 minutes. Wash and set aside.

3. Wash the cabbage and tear it into small pieces, dice the millet pepper, and chop the garlic into minced garlic.

4. Heat the pan with cold oil and fry minced garlic and millet pepper until fragrant.

5. Pour in the cabbage.

6. Quickly stir fry over high heat until the cabbage is cooked, add salt, and remove from the pot.

Celery Soy Squid

Ingredients: 200g fresh squid, 100g celery, 50 red bell peppers, 3 slices ginger, 2g salt, 5g sugar, 5ml lemon juice, 5ml cooking wine, 5ml sesame oil, 5g spicy tempeh

Practice 1. Tear off the outer membrane of the squid and cut it with a flower knife, blanch it in boiling water until it is curled and take out

2. Slice celery, blanch in boiling water until translucent, remove from cold water

3. Red bell peppers are cut into diamond-shaped pieces and placed together with squid and celery

4. Add ginger slices, salt, sugar, lemon juice, cooking wine, sesame oil, spicy tempeh and mix well

Shrimp and Eggplant Strips in Sauce

Material: eggplant, dried shrimp, green onion, edible oil, chicken essence, Pixian bean paste

practice:

1. Remove the stalks and wash the eggplants, cut into long strips. Mince the green onions. Soak them in cooking wine.

2. Steam the eggplant strips in a pot (you can cook it with the rice when cooking).

3. Mix the minced green onion, Kaiyang and Pixian bean paste, and fry in a hot oil pan until fragrant.

4. Then pour in the steamed eggplant strips and stir-fry evenly, finally sprinkle in chicken essence and mix well.

Stir-fried three pieces of meat

Ingredients: Chicken breast, potatoes, cucumbers, carrots, millet peppers, light soy sauce, dark soy sauce, oyster sauce, appropriate amount of salt, corn starch

Practice: 1. After the potatoes are peeled and cut into small pieces, pass the water twice, so that when the starch is removed and stir-fried, it will not stick to the pan. Cut the cucumbers and carrots into pieces of the same size for use.

2. Dice the chicken breast, then add 1 tablespoon of starch, a tablespoon of soy sauce, and a tablespoon of oyster sauce, stir and marinate for about 20 minutes.

3. Heat oil in a hot pan, add twice as much oil as usual, pour in potatoes, stir fry over medium heat for about 5 minutes, until the surface is golden and cooked, then remove. Then fry the marinated chicken breast until it is nine mature and remove it.

4. Take another pot, stir fry the millet pepper for a while, pour in the fried chicken and potatoes, then add in diced cucumber and diced carrot, stir-fry, add a spoonful of light soy sauce and dark soy sauce, appropriate amount of salt, Quickly stir fry over high heat and serve.

Pork and Green Onion Potstickers

Ingredients: pork stuffing, salt, soy sauce, cooking wine, white pepper powder, five-spice powder, minced green onion, minced ginger, sesame oil

Practice: 1. Put minced onion and ginger, salt and pepper, eggs, five-spice powder, soy sauce, cooking wine, and sesame oil into the meat filling, stir well, and stir with a little water to thicken;

2. Put an appropriate amount of meat filling into the dumpling skin, brush the edge of the dumpling skin with water, and pinch the skin on both sides firmly, without wrapping it all;

3. Apply an appropriate amount of oil in the frying pan, place the pot stickers in a compact order, cover the pot and start frying;

4. After frying for 1 minute, cook in a small amount of water and cover with a tight lid to continue frying. After frying for 2 minutes, cook again with a small amount of water. After two or three minutes, when the water is exhausted, use a shovel to shovel out all at once.

Spicy Cabbage Fried Cake

Practice 1. Shredded pancakes and spicy cabbage, sliced ​​zucchini, smashed garlic

2. Heat oil in a pot, put some minced garlic in the pot, add zucchini and stir fry evenly, add spicy cabbage and continue to fry until the zucchini is soft

3. Add the shreds of the cake, pour in the dark soy sauce, stir fry evenly, pour in an appropriate amount of boiling water, stir fry until the water is evenly absorbed

Salad Oyster Mushrooms

Material: 250g oyster mushroom, red pepper, ginger, oil, vinegar, sesame seeds, appropriate amount of soy sauce

practice

1. Wash the oyster mushrooms. torn by hand

2. Boil the water, add a little salt, and cook the oyster mushrooms, do not cook for too long.

3. Squeeze clean water.

4. Add chili, minced ginger, sesame seeds, pour in the hot oil, add a little soy sauce and vinegar, stir well

Stewed Pork Ribs with Loofah

Material|: Loofah spareribs, tofu, garlic starch thick soup

practice:

1. Soak the tofu in water for a while, drain and cut into pieces.

2. Sprinkle some starch on the tofu cubes to coat the surface.

3. Heat a pan, pour in a proper amount of oil, heat it up, put the tofu cubes with fried flour neatly into the pan, fry for about 15 minutes on medium heat.

4. Peel the garlic, peel and wash the loofah, and cut into hob pieces.

5. Take another oil pan, add the garlic cloves and saute until fragrant, pour in the rinsed and drained spare ribs, stir fry for a while on high heat.

6. Fry until the surface of the ribs is browned, then add soy sauce and oyster sauce.

7. Pour in 2 bowls of water, add a small box of thick soup treasure stew seasoning, mix well, and then add the fried tofu.

8. Cover the pot, bring to a boil over high heat, then turn to medium heat and simmer, simmer until the soup remains a little, add salt, pour in the loofah, boil over high heat and stir well.

orange juice yam

1. Prepare the ingredients.

2. Peel and cut the yam into similar lengths and steam for about ten minutes.

3. Take the pulp from the orange.

4. Fry into juice with a food processor, add a spoonful of honey and stir well.

5. Steam the honey orange juice over water for five minutes.

6. Pour honey orange juice on the steamed yam, and the sweet and sour orange juice yam is ready.

Cordyceps Flower Tofu Soup

1. Prepare the required materials and wash them.

2. Slice the lean pork, marinate with oil, salt and soy sauce for 15 minutes, wash and soak the cordyceps flower for 15 minutes, cut the tofu into small cubes, and chop the green onion.

3. Pour water into the casserole and bring to a boil.

4. Add a little oil to the casserole, pour in the marinated lean meat and cook for 5 minutes.

5. Add Cordyceps flower to boil, simmer for 10 minutes on low heat.

6. Pour in the tofu and cook on low heat for 10 minutes.

7. After 10 minutes, add salt, turn off the heat, and the delicious soup is done!

Braised Beef

Ingredients: beef, spicy bean paste, onion, ginger, wine, soy sauce, sugar, pepper, monosodium glutamate, star anise

practice:

1. Cut the beef into pieces, blanch it with hot water and remove it.

2. Saute the shallots and ginger in the oil pan until fragrant, then add the spicy bean paste.

3. Add beef cubes and stir fry, add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise. Finally, add water to soak the beef, cook slowly over low heat until the sauce thickens and the meat is crispy.

Fried Crab Mushroom

Ingredients: crab mushroom, red pepper, ginger, green pepper, garlic, salt, oyster sauce, soy sauce

practice:

1. Remove the stems and wash the crab mushrooms, blanch them in a pot of boiling water for about 10 seconds, remove and drain for use;

2. Wash and cut green and red peppers; mince ginger; slice garlic;

3. Heat the pan with cold oil, add minced ginger and garlic slices and fry until fragrant, add crab mushrooms and stir-fry for about 2 minutes;

4. Put in the green and red pepper pieces and stir fry evenly, add appropriate amount of salt, soy sauce and oyster sauce and stir fry evenly.

Dried Fried Longli Fish

Practice 1. Pour Longli fish into a bowl

2. A spoon of salt

3. A spoonful of chicken essence

4. A spoonful of cooking wine

5. A spoonful of soy sauce

6. Add onion and ginger

7. Stir well and marinate for two hours

8. A little fried fish fillet

9. Fry for two minutes and turn over

Spicy Tofu

Practice 1. Prepare the ingredients, soak the tofu in light salt water for 10 minutes, so that the tofu can be firmer and can also remove the beany smell

2. Cut tofu into cubes

3. Cut green onion

4. Heat the oil pan and stir fry the chives

5. Add two bowls of water to the pot

6. Add soy sauce

7. Adding cooking wine can further remove the smell of tofu

8. Carefully put in the tofu cubes and bring to a boil. After the water boils, be sure not to flip the tofu with a spatula, you can shake the pot gently to avoid sticking to the pot

9. When the soup is reduced, add the sugar

10. Add shiitake mushroom sauce

11. Add salt to taste

Fried Chicken Gizzards with Green Peppers

Ingredients: 200 grams of chicken gizzards, 1 green pepper, 3 garlic cloves, 1 small piece of ginger, 1 tablespoon of chopped peppers, a small amount of soy sauce, a small amount of cooking wine, a small amount of salt, and an appropriate amount of cooking oil.

practice:

1. Prepare food.

2. Clean the chicken gizzard and cut into thin slices.

3. Wash the green peppers, remove the seeds and cut them into sections, and mince the ginger and garlic.

4. Then put the chicken gizzards in the pot and blanch them, then remove them.

5. Heat oil in a hot pan. After the oil is hot, add ginger, garlic and saute until fragrant. Dig in chopped pepper and saute until fragrant.

6. Pour in the chicken gizzards and stir fry over high heat.

7. Add soy sauce and stir-fry with cooking wine.

8. Add green peppers and stir fry, add a little salt and fry until the green peppers are broken, and the fried chicken gizzards with green peppers are ready.

Pork with Plum Vegetables

Ingredients: pork belly, plum vegetables, oyster sauce, light soy sauce, dark soy sauce, fermented bean curd juice, sugar, cornstarch, honey, shallots or onions, minced ginger, salt, monosodium glutamate, cooking oil;

practice:

1. Put the whole piece of pork belly in water and cook until 7~8 mature. Remove and drain, spread a layer of honey evenly, marinate for 30 minutes;

2. Fry the marinated pork belly in the oil pan until golden brown, remove and drain the oil, and let it cool;

3. Make a sauce with oyster sauce, light soy sauce, dark soy sauce, fermented bean curd juice, white sugar, chopped shallots, minced ginger, salt and monosodium glutamate;

4. Cut the dried pork belly into thin slices and arrange them neatly in a bowl on the subcutaneous meat;

5. Cover the pork belly slices with plum vegetables, pour the sauce, and steam them in a steamer for 1 hour;

6. After steaming, pour out part of the sauce in the bowl, add cornstarch, cook until thick, as the final sauce;

7. Put the plum and pork belly in the bowl upside down on the plate and pour the sauce over it;

Casserole Fish Head Tofu

1. Today I use grass carp head, wash it and cut it on one side, press the fish head flat

2. Put an appropriate amount of oil in the pot, after the oil is hot, add the fish head and fry it

3. After setting, turn over and fry the other side

4. After frying, add appropriate amount of water and simmer over high heat

5. Cut the tofu into pieces, soak in salt water for a while and drain

6. When the fish head soup boils, pour the fish head soup into the casserole and continue to simmer

7. After the pot is boiled, add tofu and simmer together, add salt, a few drops of soy sauce to taste, and add an appropriate amount of pepper

Shredded garlic sprouts

1. Finished product drawing

2. Wash the garlic sprouts.

3. Prepare millet peppers, ginger and garlic diced.

4. Boil water in a pot, blanch the garlic sprouts for a minute or two, until they become soft.

5. Immediately after blanching, run cold water.

6. After controlling the dry water, tear the garlic sprouts from the middle. One garlic sprouts can be divided into four pieces. Thin ones are better. If it is too long, it can be cut into two or three sections.

7. Tear off the plate.

8. Put millet pepper, ginger garlic, salt, light soy sauce, oyster sauce, sesame oil, chicken essence, vinegar and sugar in a bowl to taste.

9. Pour the prepared sauce on the garlic sprouts.

Garlic Choy Sum

1. Wash the cabbage and set aside

2. Mince the garlic and divide the cabbage into two

3. Heat oil 60%, put minced garlic and saute until fragrant

4. Put the cabbage in the pot, sprinkle with salt and stir fry

5. Pay attention to the heat and time, don't fry the vegetables too old, put the chicken essence out of the pot

Carrot and Corn Short Rib Soup

1. Cut sweet corn into cubes

2. Cut carrots into pieces

3. Cut the ribs into pieces

4. The hot water in the pot, after the water boils, pour in the ribs to remove the blood and floating skin

5. Ginger slices

6. Fish out the spareribs

7. Put the fished pork ribs in the casserole, pour an appropriate amount of water, one time is enough, do not add water in the middle, then add ginger, stewed ribs, cooking wine, appropriate amount of salt, and corn, boil over high heat, and turn to low heat Simmer for 1 hour

Fresh Mushrooms with Scallion Oil

Ingredients: 8 fresh mushrooms, a small piece of carrot, 2 shallots, 3 tablespoons of salad oil, 1/2 teaspoon of salt, a little sugar, 1/4 teaspoon of chicken essence;

practice

1. Wash the mushrooms, peel and slice the carrots, wash the green onions and cut them into minced green onions; boil the water in the pot, add a teaspoon of salt, pour in the mushrooms and carrot slices, blanch for one minute, remove and let cool;

2. Squeeze the water out of the cooled shiitake mushrooms, tear each shiitake mushroom into four pieces; put the carrot slices and the torn shiitake mushrooms into a large bowl, add 1/2 teaspoon salt, a little sugar, and 1/4 teaspoon chicken essence mix well;

3. Put the chopped green onion in a small bowl, heat the pot, add three tablespoons of salad oil and heat it until smoking, immediately pour in the chopped green onion to excite the fragrance; pour in the green onion oil, mix well and serve on a plate

Fried Rice Noodles with Pickled Vegetables

1. Pickle pickled egg and cut into strips

2. Soak rice noodles in water and drain

3. Garlic slices

4. Sliced ​​green onion

5. Heat the oil and sauté the garlic slices until fragrant, add the pickled vegetables and stir-fry the rice noodles. Finally, add the salt, soy sauce, chicken essence, and green onions and stir-fry evenly.

Bitter Gourd Omelette

1. Wash the bitter gourd, cut it in half, dig out the seeds, and cut the flesh into very thin slices.

2. Mix the bitter gourd slices with salt (1/4 tsp) and marinate for 10 minutes.

3. Squeeze bitter gourd slices with your hands to squeeze out the water.

4. Add 2 eggs and beat, then add chicken essence and salt (1/4 tsp each) and mix thoroughly.

5. Heat the pot, add vegetable oil and heat, pour in the egg mixture, spread the bitter gourd slices evenly with chopsticks.

6. Fry on low heat until the surface is slightly yellow and the egg liquid is coagulated, turn over and continue to fry the other side on low heat. Fry until golden brown and serve.

pot helmet

1. Prepare flour, Angel yeast

2. The yeast is dissolved in 35 degree water (not hot)

3. Pour into the flour

4. Use chopsticks to stir into lumps

5. Cover the basin with the pot lid and wait for the proofing

6. Honeycomb shape after proofing

7. Sprinkle flour on the chopping board to make the dough soft

8. Roll into a round cake

9. Dip your palm in water and sprinkle sesame seeds on the dough

10. Heat the pan and brush with oil and add the dough

11. Brown on both sides with medium and small fire

golden chicken nuggets

1. Remove the bones and skin from the chicken thighs, and chop them into stuffing. Add 1 tablespoon cooking wine, 1 egg white, salt and stir.

2. Cover one layer of the frozen dumplings with plastic wrap, put the meat filling on top, spread evenly, cover with a layer of plastic wrap, and press the filling into a thin layer. Put in the refrigerator to freeze overnight.

3. Cut the frozen minced meat into small rectangular pieces.

4. Add the remaining egg yolk to a whole egg mixture and mix well. Grind the dry bread slices into fine pieces. stand-by.

Preserved Egg Salad

1. All ingredients are minced and set aside.

2. Peel and cut the preserved eggs into pieces and put them on a plate.

3. Pour sesame oil into a bowl, add seasoning and mix well.

Steamed Tofu with Minced Pork

Ingredients: 1 piece of tender tofu, appropriate amount of minced meat, salt, soy sauce, cooking wine, cornstarch, chopped green onion

practice

1. Add a little cooking wine to the minced meat, appropriate amount of cornstarch, and marinate with soy sauce for a while. Rinse the tofu, cut into small pieces, put them in a deep dish, and chop the chopped green onion.

2. Fry the minced meat until fragrant, pour in a tablespoon of broth (you can use boiling water instead of broth), add an appropriate amount of salt and light soy sauce and stir well. For those who are heavy-mouthed, you can use an appropriate amount of Pixian bean paste.

3. Pour the fried minced meat into the tofu plate together with the soup, steam for 10 minutes, and then sprinkle with chopped green onion.

Fried Pork with Lotus Root and Fungus

Ingredients: 1 lotus root; 150 grams of pork; 100 grams of black fungus; onion; ginger; pickled pepper; salt; vinegar; sugar; water starch; cooking wine; thirteen incense; monosodium glutamate

Practice 1. Peel the lotus root, soak the fungus in cold water, wash it, and tear it into small florets. Piece of pork belly

2. Peel the pork belly, cut it into thin slices (it is best to freeze it and then cut it, the slices can be thinner), use cooking wine, a little soy sauce, salt, thirteen incense, monosodium glutamate, water starch to taste, marinate for 10 to 10 in advance Minutes, play the role of taste, tender meat, remove fishy

3. Cut the lotus root into thin slices. If the cut lotus root is not fried immediately, it is best to soak it in water to prevent it from oxidizing and turning black.

4. Pour a little oil into the pot. After the oil is hot, put the ginger slices, shallots, and pickled peppers in it and stir until fragrant.

5. Pour in the delicious meat slices, stir fry until the meat turns white, and then fry for 5 or 6 times.

6. Put in the lotus root slices, two spoons of vinegar, one spoon of sugar, half a spoon of salt, stir fry quickly and evenly

7. When frying, if it feels a little dry, you can pour a little water into it

8. Add black fungus, continue to stir fry on high heat, and finally pour in the fried pork slices, stir fry for 4 or 5 times, and then serve on the plate

Fried Edamame with Pork Belly

Material: 100 grams of edamame, 70 grams of pork belly, 1 yellow pepper, 10 grams of black fungus, 3 red peppers, 4 grams of minced garlic

practice

1. Shredded pork belly

2. Clean the edamame, put it in a pot of boiling water and blanch it

3. Cook for 2 minutes, then remove and rinse the outer bean skin with water

4. Prepare other ingredients

5. Add oil to the hot pot, heat it for 7 minutes, pour in the pork belly and stir fry

6. Add one tablespoon of light soy sauce and half a tablespoon of old soy sauce and continue to stir fry

7. Add red peppers, mashed garlic, a spoonful of broth, simmer for a while, let the pork belly taste and color

8. Heat another pot for six minutes, add a few drops of oil, not too much oil, pour in the edamame and stir-fry for 1 minute

9. Add bell pepper, black fungus and salt and stir-fry to taste

10. Add shredded pork belly and stir fry for 1 minute, then turn off the heat

Fried Yuba with Celery

Material: 200 grams of green vegetables, 80 grams of yuba, 1 ham sausage, appropriate amount of salt, appropriate amount of chicken essence, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of oil, 1 clove of garlic, 1 section of onion

practice:

1. Soak the yuba in advance to soften, clean the celery, and cut it into sections with an oblique knife for later use.

2. Cut the green onion into minced green onion, slice the garlic, and cut the ham sausage into horseshoe-shaped thin slices.

3. Take the wok, pour a proper amount of oil into the wok, heat it up, add chopped green onion and garlic cloves and fry until fragrant

4. Add in the ham sausage and fry for half a minute.

5. Pour in the chopped celery and yuba and stir-fry for a while. Add in soy sauce and oyster sauce, stir-fry well, add a little water and stir-fry quickly.

6. Add salt chicken essence to taste before serving, and serve immediately.