Stir-fried Cuttlefish with Celery

Stir-fried Cuttlefish with Celery

　　Celery has a sweet, bitter taste and a cool nature, and it enters the lung, stomach, and liver meridians. It helps soothe the liver, clear heat, dispel wind, and promote diuresis. It is used to treat conditions such as high blood pressure, dizziness and headache, flushed face and red eyes, bloody strangury, and abscesses.

　　Cuttlefish is thick, delicious, and rich in protein, vitamin A, calcium, magnesium, selenium, and other nutrients. It nourishes the liver and kidneys, replenishes yin and blood, regulates menstruation, and reduces leukorrhea. It is used to treat menstrual disorders in women, edema, damp arthralgia, hemorrhoids, and beriberi.

　　Main ingredients: cuttlefish, celery

　　Seasonings: salt, cooking wine, scallion and ginger, pepper

　　Preparation:

　　1. Remove the skin and bones from the cuttlefish, clean it, make crisscross cuts, then dice it. Blanch it in boiling water.

　　2. Cut the celery diagonally into small pieces, blanch them in boiling water, then rinse with cold water.

　　3. Heat a wok over a flame, add oil, sauté the scallion and ginger until fragrant, then add the diced cuttlefish. Stir-fry over high heat quickly, add cooking wine, stir-fry, and then remove from the pan.

　　4. Add a little oil to the pan, stir-fry the celery briefly, then add the cuttlefish cubes and stir-fry together. Season with salt, sprinkle a little pepper, stir well, and serve. Fresh seafood is already flavorful, so there's no need to add MSG.