Beijing-style sweet clover pork

The dish of "sweet clover meat" is available all over the country, and different methods are different. Therefore, when making this dish according to local conditions, there are all kinds of ingredients in it, and there is no unified production standard.
However, looking through historical data, we still think that the practice of "sweet clover meat" in North China is more traditional and authentic. "Sweet clover meat" originated from Shandong cuisine in Shandong Province. It has been introduced to Beijing for more than 300 years. Now it has become one of the main dishes of Beijingers and a good wine dish on the table of Beijingers.
"Sweet osmanthus" is osmanthus. Its stamens are golden and beautiful. They can be used as medicine and made into osmanthus sauce. They are the best stuffing and indispensable condiment for making Chinese cakes. Osmanthus products taste or smell. It tastes strange and very delicious. Because the "sweet clover meat" has eggs in it, the stir-fried dish is very beautiful. The golden color of the eggs is just like that of osmanthus, and it is served with shredded pork and yellow fungus.
The "fungus" in "sweet clover meat" was originally wild. It is a parasitic black-brown edible fungus growing on northern oak trees, also called oak trees. It has extremely high nutritional value and has the effects of nourishing and clearing lung. It was originally a traditional food for people in the north of the Yellow River Basin in my country. Fungus has been eaten for thousands of years, and has been gradually promoted across the country.
The "yellow flowers" in "sweet clover meat" belong to the herb plant, which grows all over the country and has been eaten by people for a long time. The dried yellow flowers taste very delicious after soaking and can be used for frying or as other ingredients.
The traditional method of "sweet clover meat" is inseparable from eggs, pork, yellow flowers and fungus. It is then paired with a few seasonal green hard vegetables, such as cucumber slices, lettuce slices, rapeseed cakes or mustard cakes, etc. for color matching. After frying, the dish is served on the table. The overall color is black, brown, brown and green. The intertwined shredded meat sets off the attractive golden color of the egg, just like the osmanthus growing on the branches of a laurel tree, hence the name "sweet clover meat".
Chinese cabbage and other vegetables are also used to make sweet clover meat, but they are not authentic. This dish mainly uses yellow flowers, fungus, pork, and eggs. The vegetables are only used for color matching and can not be used. The specific practices of "Beijing-style sweet clover meat" are as follows;