Personally, I think it is best for gourmets to stir-fry goose eggs with chrysanthemum. Fried goose eggs with chrysanthemum and pork belly are fried together, and the nutrition is reasonable and balanced. In taste, goose eggs absorb the fat of pork belly and taste delicious. Fresh Chrysanthemum morifolium can make goose eggs taste without any fishy smell. Eating Artemisia argyi fried goose eggs often can strengthen the brain.

Ingredients: 2 goose eggs, 500g chrysanthemum, streaky pork100g; Ingredients: oil, salt, pepper, garlic and chopped green onion.

Practice: cut chrysanthemum into small pieces, beat goose eggs into egg liquid, and chop onions. Heat the pan, pour in the right amount of oil, pour in the goose egg liquid when it is ripe, fry it into cakes, then cut it into pieces with a shovel and put it next to the pan. Put the chopped pork belly into the other side of the pot and stir fry. Stir-fry the meat until it is 90% cooked, add chopped green onion and stir-fry, then add chrysanthemum and stir-fry a few times. Finally, add salt, pepper and minced garlic, stir well, cover the pot and simmer for 2-3 minutes.

According to my life practice, it is best not to blanch Artemisia selengensis before frying, otherwise the nutrients will be lost. Cover the pot and stew. First, let the chrysanthemum be thoroughly cooked, and second, let the seasoning taste.