1, fried meat with day lily

Wash the day lily with clear water, then blanch, cut pork into filaments, and cut black fungus into filaments for later use. Put oil in a hot pan and cool, add shredded pork and stir-fry until shredded pork becomes discolored and broken, add chopped green onion and stir-fry until fragrant, and add daylily to stir-fry continuously. Season with salt, stir-fry to taste, add shredded black fungus, stir-fry evenly, add chicken essence to refresh before taking out of the pot, turn off the heat and plate.

2, day lily lean broth

Clean the lean meat, cut it into thin slices, marinate it for 10 minute, remove the stamens from the day lily, then clean it with clear water to control the moisture. Pour an appropriate amount of water into the pot and bring to a boil. Add day lily and blanch for 3 minutes. In addition, pour enough water into the pot to boil, add lean meat slices and cook for 5 minutes, then pour day lily and boil again, and season with salt and chicken essence.

3. Steamed chicken with day lily

Blanch the day lily, cut the chicken into pieces, cut the ginger into pieces, remove the pedicels of the day lily and the black fungus, wash and drain, spread them at the bottom of the bowl, then put the chicken pieces on it, put them in a steamer with good water, boil and steam for about 25 minutes on high fire, and sprinkle chopped green onion while it is hot.

4. Stir-fried day lily

Blanch the day lily, drain the water for later use, put the oil in the pot, add the green pepper to stir fry quickly after the oil is hot, add the day lily after the green pepper is soft, add the right amount of salt and soy sauce, and stir fry out of the pot.