Bitter Chrysanthemum Cold Fish Skin

Name: Bitter Chrysanthemum Cold Fish Skin
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 10g Bitter chrysanthemum; 5g Chicken Essence; Some Millet pepper; 5g Soy sauce; Some Shallots; Some parsley; 15g White vinegar; 5g sesame oil; 20g Pepper oil; 10g Ginger juice

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4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Bitter Chrysanthemum Cold Fish Skin

1. Wash the skin of the fresh fish and cut into 5cm-long filaments for later use;

Bitter Chrysanthemum Cold Fish Skin recipe

2. Wash bitter chrysanthemum, millet pepper, chives, and coriander, and chop them separately.

3. Put boiling water in the pot, put the shredded fish skin in the heat for 40 seconds, rinse with cold water immediately after taking it out;

4. Mix coriander, chives, minced garlic, white vinegar, salt, chicken essence, pepper oil, sesame oil, ginger juice, and light soy sauce into a juice, mix well with bitter chrysanthemum, fish skin, and millet pepper and put it in the refrigerator for 30 minutes before serving table.