**腊肉在做菜前，要提前蒸半个小时除去咸味，也能使口感变软。

**市场有几种芹菜，我们来分辨一下。从个头大小看来，身材最纤细的是水芹，也是味道最浓的芹菜。身材中等的是香芹，市场上最普遍的一种芹菜，价格也适中。芹菜中的大块头是西芹，价格也比水芹和香芹贵很多，但营养价值都是相同的。

**蚝油是个好东西，由于对一些刚入厨房，不太会做饭的新手小煮妇来说，一般来说在你做菜的时候，只要用上一些蚝油，菜的口味肯定不会差。但要记得蚝油有一定的咸度，要酌量放盐哈。如果喜欢辣口味，再放一些剁椒，那么新新小煮妇的手艺一定让大家刮目相看哈，厨房的投机取巧其实很简单！

Stir-Fried Chopped Chili Pepper, Preserved Pork and Chinese Celery

Ingredients:

Chinese celery: 500g

Preserved pork: 1 piece

Seasonings:

Chopped chili pepper: 1 soupspoon (15g)

Oyster sauce: 1 soupspoon (15ml)

Directions:

1)Trim the leaves and cut the top of the Chinese celery then wash thoroughly and chop into 4cm length segments;

Thinly slice the preserved pork;

2)Heat up a wok and pour some oil, when the oil reaches medium (5/10) heat add in the preserved pork slices, stir-fry for a while, take out until the fat turns to transparent and the slices become curly; 

3)Keep the rest oil, put in the chopped chili pepper, stir-fry until the smell comes out;

Add in the Chinese celery and stir-fry for 15 seconds, then add the preserved pork slices, finally season with a little oyster sauce and mix well. Finish