1. Wash mussel meat, soak soybeans thoroughly, soak medlar thoroughly, wash ginger, slice and cut into strips, and wash fresh cut flowers with shallots;

2. Add some oil to the pan. When the oil is hot, add shredded ginger and mussel and stir-fry for a while. Pour in rice wine, add soybeans and cook over low heat.

3. When the juice is milky white, add Lycium barbarum, add salt, chicken essence and white pepper to boil, sprinkle with chives and pour in sesame oil.