1. Soak the sting head in clean water to remove the salty taste
2. Cut cucumber into filaments, carrot into filaments, coriander, bitter chrysanthemum, and millet pepper slices
3. Put clean water in the pot, turn off the heat after boiling, put the soaked sting head in hot water and scald it, remove it immediately
4. Pour the juice into the container
5. Add chili oil, add millet pepper and stir evenly
6. Put the sting head in a large bowl, add cucumber, carrot shreds, coriander, and bitter chrysanthemum
7. Pour in the tuned fish juice, mix well
Tips:1. The juice can be stored in the refrigerator for a few minutes;
2. Vegetables can be matched by yourself.
