Exclusive Spicy and Sour Minced Meat Cornmeal

Steam the cornmeal after rinsing it with water, mix it evenly, and fluff it for later use.

Minced pork and seasonal vegetables are ready.

Soak the wood ear mushrooms and daylily flowers in advance, clean them, and set aside.

Pan-fry the tofu until golden and set aside.

Wood ear mushrooms, daylilies, matsutake mushrooms, green onions, and ginger are chopped.

Chop the tomatoes and various seasonal vegetables and set aside.

Preheat the Maxim non-stick pan, add oil to the pan, heat it up, and stir-fry the minced meat briefly.

Add scallions and ginger and stir-fry until fragrant, then add wood ear mushrooms, matsutake mushrooms, and daylily flowers and stir-fry evenly.

Add various seasonal vegetables, diced tofu, oyster sauce, five-spice powder, chili powder, and soy sauce, and stir-fry evenly.

Add a little of the water left after soaking the matsutake and bring it to a boil.

If there is not enough water, you can add a little water to cook it thoroughly.

Drizzle in vinegar and season with salt.

Cornmeal is scalded with boiling water until soft and then placed in a bowl.

Pour the meat sauce over, add a little chili oil, and sprinkle with cilantro.

Just mix it well before eating and you can enjoy it.