2. Pick the fresh leaves of Lycium barbarum (pay attention to the thorns on the stems of Lycium barbarum, so as not to prick your hands) and keep the stems of Lycium barbarum. Wash and slice lean meat for later use.
3. Soak the leaves and stems of Lycium barbarum in salt water for five minutes respectively (salt water can remove residual pesticides and enhance the cleaning effect). After soaking, wash it with clear water, pick it up and drain it for use.
4. Put the cut lean meat into cooking oil, salt, soy sauce and oyster sauce in turn, stir well, and then marinate for ten minutes.
5. Put the medlar stalks into the pot, add three bowls of water, add a little ginger slices, and simmer for 30 minutes after the fire is boiled. After boiling, it can be drained and discarded, and the ginger slices can be kept.
6. Add the drained medlar leaves. After the fire boils, simmer for five minutes. When the leaves change from light green to dark green, you can add pickled lean meat.
7. If the lean meat is cooked at one time, it will stick into a ball, and it needs to be cooked and stirred and dispersed with chopsticks. Boil over medium heat, season with salt and monosodium glutamate and serve.