Clean the prepared coronation and remove the roots and leaves. Drain the water from Chrysanthemums and cut them into 3-4 cm long pieces with a knife and set aside.

Cut the lean pork into chopstick-thin strips with a knife after cleaning, put it into a bowl of the right size, half a spoonful of salt, 1 spoonful of cooking wine, half a spoonful of pepper, 1 spoonful of soy sauce, and one egg white. Then, mix well with your hands, add 1 tablespoon of cornstarch and mix well, add vegetable oil and mix well, marinate the lean pork for about 10 minutes.

Shatter the garlic and chop it into garlic powder, cut the ginger into minced pieces, and cut the dried chili pepper into julienne strips, and then set aside on a plate.

Add water to the pot and boil over high heat, add a spoonful of salt and a few drops of vegetable oil, pour the Chrysanthemum into the pot and blanch over high heat for 10 seconds, blanch the Chrysanthemum for a while to remove the odor of the Chrysanthemum, and then pull out the water to drain and set aside.

Heat the pan and add cold oil into the thin shredded pork over low heat, then turn on the heat to stir-fry the shredded pork, and drain the oil first.

Leave the oil in the pan and stir-fry the chopped ginger, garlic and dried chili peppers over low heat.

Seasoning aroma fried out into the shredded meat and coriander rod, in turn, put salt 1 spoon, chicken essence 1 spoon, sugar small half spoon.

Continue to stir-fry evenly over high heat, and finally put 1 spoon water starch, continue to stir-fry evenly out of the pan into the dish.