1. Stir-fried shredded pork with dandelions. Remove and wash the fresh dandelion leaves or flower stems, blanch them in a pot of boiling water, remove, wash, drain and cut into sections. Wash and shred the pork. Put the cooking wine, refined salt, monosodium glutamate, soy sauce, green onion, and ginger into a bowl at the same time and mix well to thicken the sauce.

2. Heat the oil in a pan, stir-fry the shredded pork, add gravy and stir-fry until the meat is cooked, add fresh dandelion leaves or flower stems and stir-fry until the flavor is absorbed, remove from the pan and serve.

3. Stir-fried chrysanthemum. Wash the fresh chrysanthemum and set aside, mince the garlic. Heat the wok, pour in the oil, and sauté the minced garlic. Add the chrysanthemum and stir-fry until it changes color. Add salt, sugar and chicken essence and stir-fry until cooked. Finally, pour sesame oil on it