How to make lily, celery and shrimp

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  1. Wash the celery and cut it into thick slices with a diagonal knife; remove the shells from the shrimps and pick out the shrimp lines, marinate them with cooking wine for a while; slice the ginger; remove the stems from the lilies and wash them Clean, then peel into slices; add half a bowl of cold water to the starch to boil into water starch

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  2.Take oil-free Roast the macadamia nuts in a pan over medium heat until fragrant, remove from the pan and set aside

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  3. Wok-roast When it is 60% hot, add olive oil and stir-fry the ginger until fragrant

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  4. Burn to nine When hot, add celery, turn up high heat and stir-fry until it changes color

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  5.Add the shrimp and continue to use high heat.Stir-fry until the shrimps turn slightly red

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  6.Add macadamia nuts and stir-fry over high heat Uniform

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  7.Add fresh lily, continue to stir-fry over high heat for about two minutes, and finally add water Stir-fry the starch, oil, and salt evenly until the ingredients are evenly coated with thin gravy and serve.