Stir-fried pork with celery and bamboo shoots

Overview

How to cook Stir-fried pork with celery and bamboo shoots at home

Soak the flat-tipped bamboo shoots in water for two hours, remove the old roots and leaves, then cut into sections, change the water and soak for more than two hours, remove and set aside before cooking.
Slice hind leg meat.
Marinate the lean meat with an appropriate amount of cooking wine and a spoonful of corn starch.
Chop garlic cloves and pickled peppers, and cut celery into sections.
Heat an appropriate amount of oil in the pot and add the fat to the pot.
Stir-fry until the meat skin is slightly hard, add minced garlic and chopped pickled pepper and stir-fry until fragrant.
Add marinated lean meat and stir-fry.
Stir-fry the lean meat until it changes color, then add the bamboo shoots.
After stir-frying, add a spoonful of rice wine, a spoonful of light soy sauce, a spoonful of salt and oyster sauce, and continue to stir-fry over medium heat.
Add the celery stalks and stir-fry over high heat.
Stir-fry for half a minute and then add the celery leaves and stir-fry evenly.
Ready to serve.