Mutton slices: 1 000g, potatoes:1,chrysanthemums: 500g, lettuce: 500g, kelp:100g, vermicelli:100g, auricularia auricula: 50g.

Second, the auxiliary materials

Pickled ginger: 2 pieces, pickled red pepper: 6 pieces, garlic: 1 piece, jujube (dried): 6 pieces, medlar: 20 pieces, pepper: 20 pieces, onion: 1 piece, vegetable oil: 20g, salt: 10g, sesame paste: 20g.

1, chopped green onion, soaked in ginger and cut into thick slices.

2. Cut the green onion and soak the ginger in Kamikiri thick slices.

3, kelp, vermicelli, fungus soaked in advance.

4. Add a little salt to sesame sauce, add cold rice, and add chopped green onion.

5. Add a little salt to sesame sauce, add cold rice, and add chopped green onion.

6. Add soaked ginger, soaked garlic and stir-fry.

7. Add a proper amount of water, add green onions, red dates, medlar and salt.

8. After boiling, turn to low heat for half an hour to make the soup fully tasty.

9. Then put in the prepared dishes such as mutton slices and start to rinse.