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Bitter Chrysanthemum Salad with Pan-Fried Hairtail - Exclusive
Crisp pan-fried hairtail is pulled from its bones and tossed with curly endive in a sweet-tangy garlic dressing. Rich fish meets bitter greens for a balanced, unexpected pairing.
Instructions
- 1
Wash the bitter chrysanthemum.
- 2
Cut into sections.
- 3
Clean and mince the garlic.
- 4
Put the minced garlic in a bowl and add sugar.
- 5
Add salt.
- 6
Add MSG.
- 7
Add white vinegar.
- 8
Warm the water and stir until the granules dissolve.
- 9
Pan-fry the hairtail, remove the bones, and tear it into pieces.
- 10
Put all the ingredients together.
- 11
Stir evenly.
- 12
Plate the dish.
- 13
Finished product.
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Ingredients
Main Ingredients
- Bitter chrysanthemum100g
- Pan-fried hairtaila few pieces
- warm boiled water10g
- Garlica few pieces
Seasonings
- table salt0.5g
- MSG0.5g
- white sugar15g
- white vinegar15g