1. Brush a thin layer of oil on the pan, heat it, put in fish glue, and spread.
2. Pan fry until golden on both sides. Cool and dice.
3. Clean the skin of Pitaya and cut it longitudinally from 1 / 5.
4. Use a small knife to cross the flesh of Pitaya and take out the flesh; keep the shell as a container, and cut a few knives at the edge randomly to make the shell look beautiful.
5. Peel and dice carrots. Dice celery after cleaning.
6. Heat the oil pan, add the diced carrots, stir fry until soft. Sprinkle some water during the frying process.
7. Pour in the diced celery and stir fry until the color turns green.
8. Season with salt and set aside.
9. Pour the pan fried and diced fish cake into the pan, pour in a proper amount of soy sauce, stir fry evenly (fish glue itself has been seasoned, pour in soy sauce not too much, mainly for coloring).
10. Pour in the diced carrot and celery.
11. Pour in Pitaya and stir fry.
12. Add the cornstarch into the water, pour it into the pan, thicken with a thin layer, stir fry evenly.