The celery poles are washed one by one to remove the old skin on the surface. Take one of the celery and cut it into thin slices. Do not cut off the first, second and third knives. Leave a little at the bottom and cut off the fourth knife. Thus, there is a three-layer phoenix tail. Then cut the tail of the three-layer phoenix tail into filaments. The cut phoenix tail is directly soaked in cold water, so that the phoenix tail will naturally curl and dare to open. A celery pole can cut about three chicken tails. If you like the phoenix house shorter, you can cut it off with the third knife. Use the same method to cut all other phoenix tails and soak them in cold water for later use.

The soaked phoenix tail filters the water and sets the plate, and finally pours the raised juice to eat. The method is very simple, that is, to be patient and take a little time to cut the phoenix tail.

The finished product is very fresh and eye-catching.