The fish skin is cool and refreshing, with fresh acid, ginger and pepper, full of flavor and rich flavor.
Wash the fresh fish skin and cut into 5 cm filaments.
Wash the bitter chrysanthemum, millet pepper, chives and parsley, and chop them separately.
Put boiling water in the pot, put in the fish skin and simmer for 40 seconds, immediately take it out and cool it with cold water.
Mix coriander, shallot, minced garlic, white vinegar, salt, chicken essence, pepper oil, sesame oil, ginger juice, and soy sauce into a juice, mix well with bitter chrysanthemum, fish skin, millet pepper, and put it in the refrigerator for 30 minutes. table