Steps for making Pickled Chili Konjac：Cut the pickled chilies into rings, shred the pickled ginger, and chop the garlic and scallions. After washing the konjac, cut it into strips about 1 centimeter square. Wash the celery and cut it into sections. Add water to a pot and bring to a boil, put in the konjac and cook for about 2 minutes, then remove and drain well. Wash the pot, heat it and pour in oil, add the pickled chilies, shredded ginger, and chopped scallions and garlic, and stir-fry until fragrant. Add the konjac, add black pepper and an appropriate amount of light soy sauce, and stir-fry evenly. Add the celery sections and stir-fry until the celery is just cooked but still crisp.