1. Wash the lily, cut the tofu into small pieces, wash the cloud ears with water for 30 seconds, and cut the pieces with a peeling hob. Shred the onion.
2. Add oil to a hot wok and sauté the onion and ginger.
3. When the onion turns transparent, top the melon, stir-fry the cloud ears and tofu, and top with the soup. (You can use water if there is no soup)
4. When the melon is half-cooked, add the lily and the barbecued pork, stir fry until cooked.
5. If there is too much water, you can add the juice.
Tips:Fresh lilies can be eaten raw, so don't fry them for too long.
