How to cook fresh lily?

The cooking method of fresh lily is as follows:

Ingredients: lily100g, celery 200g. Accessories: cashew 20g, ginger 10g, garlic 10g. Seasoning: salad oil 25g, salt 6g, monosodium glutamate 3g, sugar 2g, and water starch.

Production: lily and celery are washed and put into a pot, celery is cut into pieces of 1cm, and cashews are fried for later use. Sliced ginger and garlic

Boil water in a pot and add a few drops of salad oil and salt. When the water boils, blanch the lily and celery. After the celery turns green, pour it out quickly and rinse it with cold water. Add base oil, ginger slices and garlic slices to the pan and saute until fragrant. Add lily and celery, add proper amount of water, salt, monosodium glutamate and white sugar to taste, thicken water starch, add fried cashews, stir-fry evenly, put them in clear oil, and then take them out of the pan and put them on a plate.