When you hear the term "dong chong xia hu," don't misunderstand. It's not a flower name, but a type of fungus. It's similar to common edible mushrooms, such as:Shiitake mushroomsandOyster mushrooms.To distinguish it from winter aconite, a beautiful name was given to it: dong chong xia hu.The taste of dong chong xia hu is also very good. When combined with otheringredients, it will surely conquer your taste buds and your stomach.How to make chilled dong chong xia huIngredients:

Dong chong xia hu, sesame oil, salt,

vinegar, scallions,

chili peppers,MSG, garlic.Instructions:1. Wash and remove the roots of the dong chong xia hu. Soak in water for 10 minutes, then clean thoroughly.2. Wash and cut the chili peppers and finger peppers into circles;Wash and chop the scallions into scallion greens;Wash and mince the garlic.

3. Place all ingredients (except scallions) in a bowl and mix to create a sauce.

4. Blanch the cleaned dong chong xia hu in hot water, drain, and place in a serving dish.

5. Finally, pour the sauce over the top and sprinkle with scallion greens, and mix evenly.How to make stir-fried dong chong xia hu with meatIngredients:

Dong chong xia hu,

pork belly,

salt, oil, bell peppers, cornstarch, cooking wine,

black pepper, garlic.

Instructions:

1. Soak the dong chong xia hu in salt water for 10 minutes, then blanch in boiling water for a few minutes, drain.2. Wash and cut the bell peppers into strips;Wash and mince the garlic.3. Wash and cut the pork belly into strips, rinse thoroughly, and squeeze out excess water.4. Add a little

soy sauce, black pepper, cooking wine, and cornstarch, and marinate for a few minutes.

5. Heat up a pan, add oil, and stir-fry the pork strips until cooked.

6. Add the dong chong xia hu and bell pepper strips, and stir-fry evenly. Season with salt to taste.Tips:

Adding a little cornstarch to the pork strips makes them more tender when stir-fried, but don't add too much.

Dong chong xia huDragon bone soupIngredients:

Dragon bone, dong chong xia hu, star anise,

ginger,

salt, cooking wine.

Instructions:

1. Soak the dragon bone in water for a few times and clean it.2. Then blanch it in boiling water to removeblood, and drain.

3. Soak the dong chong xia hu for about 15 minutes, then clean it and blanch in boiling water for a few minutes.

4. Add water, star anise, ginger slices, and cooking wine to a pot and heat.5. Add the blanched dragon bone and simmer over high heat, stirring occasionally to remove foam. Then reduce the heat and simmer until soft.6. Finally, add the dong chong xia hu and simmer for 10 minutes, and season with salt to taste.

Instructions

1. Soak the dragon bones in water several times, then clean them.

2. Then blanch in boiling water to remove blood.3. Soak the shiitake mushrooms in hot water for about fifteen minutes, then clean and blanch in boiling water for a few minutes before removing.4. Add water, star anise, ginger slices, and cooking wine to a pot, and heat.

5. Then add the blanched dragon bones and cook over high heat, skimming off any foam. Then reduce the heat to low and cook until soft.

6. Finally, add the shiitake mushrooms and cook for ten minutes. Add salt to taste, and serve.

5. Then add the blanched dragon bone, cook over high heat.FireAfter removing the foam, reduce the heat to medium and cook until soft.

6. Finally, add the dried shiitake mushrooms and cook for 10 minutes. Add salt to taste, and serve.