Ingredients: a handful of day lily, onion, fungus, olive oil, a spoonful of soy sauce, a little salt and water;

Exercise:

1. Soak dried day lily and auricularia auricula in water for 65438 0 hours respectively.

2. The soaked daylily is pedicled, and the fungus breaks small pieces by hand. Cut the chopped green onion for later use.

3. Put a little olive oil in the pot, and when it is slightly hot, pour in chopped green onion and stir-fry until fragrant.

4. Pour in the fungus and stir fry for 2 minutes. Then pour some olive oil.

5. Pour in the daylily and stir fry 1 min. Then pour in soy sauce, a little water and simmer 1 min.

6. Collect juice on fire. When there is a little juice left, add a little salt to taste and turn off the heat. Pour in the shallots, stir well and take out the pan.

Jin Zhu Zhen Gan Tang

Ingredients: 30g dried lily, 50g pork liver 150g, 3 slices of ginger, 400ml broth, and 4 teaspoons of salt1/.

Exercise:

1, dried lily 30g, pork liver slices 150g, ginger 3 slices, soup stock 400ml, salt 1/4 teaspoons.

2. After washing the ingredients, soak the dried Jin Baihe in clear water for15min, and then wash it with clear water.

3, ginger cut into silk for use.

4. Wash the pork liver, soak it in clear water for half an hour, change the water for 2-3 times, and then cut into pieces.

5. Blanch the pork liver slices with boiling water and pick them up for later use.

6. Pour the stock into the pot, add ginger and gold needles to boil, and simmer for 2 minutes.

7. Add pork liver slices to boil, and then add salt to taste.