Gently wash the squash blossoms, being careful not to tear the petals. Remove the stamens inside. Finely chop the soaked wood ear mushrooms, green onions, and a little garlic, then mix with the ground pork and 1 teaspoon seasoning powder. Stuff the pork mixture into the squash blossoms.

Heat a nonstick skillet and add about 2 tablespoons of oil. Place each stuffed blossom in the pan and fry over low heat until the meat is cooked through. Serve the squash blossoms with chili sauce or soy sauce. For kids, you can serve with ketchup. This is a unique and tasty snack.