Laoganma stir-fried dried fragrant

Overview

I went to Xidan Book Building to read a random cookbook. I learned this simple dish. Friends who love spicy food can come and check it out. . .

Have all materials ready
Cut celery and dried coriander into 1cm cubes and set aside.
Mince the onion and ginger, dice the garlic, and cut the dried chili into sections and set aside. You can put them in the same bowl and put them into the pot together later.
Add light soy sauce and cooking wine to the pork filling, mix well and marinate for ten minutes.
When the oil is 50% hot, add the pork stuffing. When the meat stuffing is slightly charred, move it to one side of the pot, add onion and ginger minced, garlic granules, and dried chili segments, and stir-fry until fragrant.
Add the diced dried coriander, Laoganma (depending on personal circumstances), salt and two tablespoons of water, and simmer for two minutes.
Turn on high heat to reduce the juice and add diced celery.
After the celery is chopped, add chicken essence and take it out of the pot!