Mala Kuju

Overview

Bitter chrysanthemum is usually eaten cold, but today we changed the way of cooking it and stir-fried it over high heat. Because dried red peppers and Sichuan peppercorns were fried, it tastes numb, spicy and fragrant. Friends who like spicy taste can try it!

Tags

• hot dishes
• home cooking
• spring recipes
• bitter chrysanthemum
• chicken essence
• dried red chili pepper
• zanthoxylum bungeanum
• green onions
• salt

Ingredients

Steps

1. 1 Pick the bitter chrysanthemums, wash them and drain them

   

2. 2 Clean the green onions and cut them into sections. Prepare the dried red pepper and Sichuan peppercorns

   

3. 3 Heat oil in a wok, add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant

   

4. 4 Add green onions and saute until fragrant

   

5. 5 Pour in bitter chrysanthemum

   

6. 6 Stir quickly and evenly, then add appropriate amount of salt and chicken essence to taste and take it out of the pan