First release of white flower vegetable and lean meat soup

Pick and wash the white wild vegetables thoroughly. Mine were picked by an elderly person themselves, so there are no old stems or rotten leaves. If you buy them, there will generally be some. In our town, there are also villagers who pick and sell them, and they are basically still wild, not cultivated.

Soak the shiitake mushrooms in cold water until soft, clean them, and cut them. The main reason for adding shiitake mushrooms is to enhance the flavor, because my family doesn't use MSG or chicken essence in cooking.

Cut lean meat and add a little starch, then rub it evenly. Today's pork is not like before; most of it is not tasty and tough, so adding some starch is necessary. I often am too lazy to wash an extra bowl, so I put the cut meat in a plastic bag and rub and marinate it casually.

Put water in the pot, add the ginger and shiitake mushrooms, and cook. Once it boils, reduce to low heat and cook for another three to five minutes, estimating when they are fully cooked and flavorful. The shiitake mushrooms need to be thoroughly cooked to release their flavor, and the ginger as well, because the meat is added later and only needs to be cooked through, so they are added first; otherwise, there won't be enough time for them to release their flavor.

Turn to high heat and add the cauliflower, stir, then add oil and salt. Cook for a minute to let the cauliflower absorb the flavors.

Add the lean meat in, quickly stir it apart, and be careful not to clump it together.

The meat can be taken out of the pot once it is cooked.