Remove the old leaves and stems of Chrysanthemum morifolium, wash two or three shallots for standby, wash and chop

Shake the dried mushrooms with hot water and a little sugar in a sealed jar for a while, then let them stand for a while, and then rinse them for standby.

Please click on the input picture to describe that the mushrooms are washed and cut out with scissors (no, you can see my recipe to carve patterns on dried mushrooms in ten seconds)

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The longer the ham is cut into filaments with a grater, the better it looks, which is convenient for circling around later (I used corn sausage this time because there is? Is it always broken? )

put oil in the pan (you can cook it directly without adding oil and water if you are afraid of being fat)

Heat it on low heat and put a little sauce (if you need to take pictures, please don't put too much sauce, but it's too dark to look good, but it's too light to taste if you don't put it)

Stir fry for a little more than ten seconds, add water and then put it in the chicken mushroom, cover the lid and stew it

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Take off the lid after the water boils and join Turn the heat down immediately after the bell (Chrysanthemum morifolium is easy to cook and the color is not good when it is cooked for a long time)

Wrap the shredded ham in a circle between your fingers, and then cook it for a minute or two. Turn off the heat

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Sprinkle with chopped green onion and serve? .

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