1. Choose leaves and tender tips of Chrysanthemum chrysanthemum (used separately), remove old stems, and cut into sections; cut red pepper 0.5 into strips.
2. 1/3 tablespoon of vegetable oil, heat up 2 dried sea peppers on low heat;
3. Dried sea pepper has a spicy flavor, pour in chrysanthemum stalks and stir fry over high heat;
4. Put red pepper strips, 0.5 teaspoon salt, 0.5 teaspoon chicken essence;
5. Pour 2 teaspoons of boiling water and stir well.
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