How to make spicy and sour bitter chrysanthemum with stingray

For office workers, the time before holidays is definitely the most exciting and happiest. During holidays, in addition to enjoying peace and tranquility, you can also enjoy delicious food. I believe you will be extremely excited when a delicious meal is placed in front of you. So, let us learn how to make sour and spicy bitter chrysanthemum mixed with stingray.

1. Pick and clean the bitter chrysanthemum, soak it in light salt water for half an hour, then rinse and control the water

2.1 Rinse the stinger head with water and cut it into pieces (can be shredded or sliced)

3.2 Rinse the purple cabbage and then cut it into strips. Soak it in light salt water for half an hour (just soak it together with the bitter chrysanthemum). Then rinse and control the water.

4. Peel and chop the garlic, wash and chop the beauty pepper

5. Add a little oil to a clean pan, and when it is 30% hot, add the chopped beauty peppers and stir-fry until the oil comes out red. Pour it over the chopped garlic while it is still hot.

6. Mix the balsamic vinegar, sugar, salt and garlic oil and pour it on the ingredients until evenly mixed.

Food is the most important thing in our lives, so eating healthy is more important. Today I’ll introduce to you the sour and spicy bitter chrysanthemum with stingray. The method is easy to learn and the steps are simple. Go to your kitchen and show your skills.