1. Soak Auricularia auricula and Lentinus edodes separately, and then change them into small pieces.

2. Cut chestnuts into crosses, then boil them for ten minutes, quickly soak them in cold water, peel them and cut them into small pieces.

3. Peel lettuce, carrots and small bamboo shoots and cut them into small pieces. Cut fresh mustard tuber into small pieces.

4. Heat oil in a pot, add ginger and onion and stir-fry until fragrant, then add carrots, day lilies, fungus, mushrooms, small bamboo shoots, chestnuts, pickled mustard tuber and tofu fruit in turn.

5. Season with salt, soy sauce and sugar, add a little water and let stand for 5 minutes.

6. Add white asparagus and medlar and stir well.

7. Drain the juice slightly on high fire, add chicken essence and sesame oil, stir well, and serve.