250g of ginseng fruit, 0/00g of pork/kloc-,salt, monosodium glutamate, vegetable oil, cooking wine, chopped green onion, Jiang Mo and soy sauce. Firstly, the pedicels of ginseng fruit are removed, washed and sliced, and then pork is washed and sliced; Heat the oil pan, stir-fry the meat slices, add the ginseng fruit slices and seasoning when they are 70% or 80% ripe, then stir-fry and plate.

② As fresh fruit:

The raw ginseng fruit must be completely ripe, so that the aroma is elegant and clear, the flesh is yellowish, fresh and juicy, and the flavor is unique.

(3) cold ginseng fruit:

Wash the fully ripe ginseng fruit and slice it into a plate. Add appropriate amount of refined salt to marinate for a while, pour out the oozing water, add appropriate amount of garlic paste, monosodium glutamate, rice vinegar and sesame oil, and mix well to serve.

④ steamed ginseng fruit in cage:

It is to wash the ginseng fruit, cut it into 2/3 lengthwise, connect part of the peel with the pulp, dig out the pulp, and then fill in the meat. Put it in a cage, steam it, take it out and wait for the temperature, cut it into pieces with a clean knife, and then eat it. In addition, as a vegetable, it can also be fried, braised and stewed. Deep processing can also be made into ginseng juice, canned fruit, preserved fruit, ice cream, cheese, jam, fruit wine, preserves and so on.