Hot and sour Osmunda japonica

Ingredients: Osmunda japonica Thunb. 40g oil, 2 tablespoons pepper (30g), 1 tablespoon onion, 1 tablespoon ginger and 1 tablespoon garlic (15g each). Ingredients: 4 tablespoons vinegar (60ml), 3 tablespoons sugar (45g), 2 teaspoons salt (10g), 1 teaspoon chicken essence (5g), 4 tablespoons clear water (60ml), cooked white sesame seeds and a little red pepper. Soak it in 80℃ boiling water for 3 hours, then rinse it repeatedly with clear water for several times. After soaking it in cold water for 3 hours, rinse it with clear water to remove the bitter taste of Osmunda japonica as much as possible. Pour water into the pot, heat and boil, then pour in the soaked Osmunda japonica, blanch for 2 minutes, then take out, rinse with cold water, and drain for later use. Pour vinegar, sugar, salt, chicken essence and water into a small bowl and stir well. Pour a little oil into a wok, heat it to 40% heat over medium heat, pour in oil and pepper, stir-fry for 10 seconds, pour in onion, ginger and garlic, stir-fry until fragrant, pour in sweet and sour juice, add Osmunda japonica and stir-fry for 2 minutes. After turning off the fire, don't take it out for the time being. Let Osmunda japonica soak in the soup for 20 minutes by the residual temperature of the pot, and then serve it on a plate. Sprinkle some sesame seeds and red peppers.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)