Lilac fish is delicious and nutritious, and can be eaten as a whole. It is also a condiment for seafood. Paired with bitter chrysanthemum and mixed with cold dishes, it is a rare dish with a fragrant smell and an appetizer.

Lilac fish mixed with bitter chrysanthemum Raw materials: Lilac fish, Chinese cabbage, cashew nuts, chopped green onion and minced red pepper.

Exercise:

1. Boil the clove fish in boiling water for 10 minute, then take it out and drain it for later use.

2. Remove the oil pan, fry the clove fish and cashew nuts in medium heat for about 8 minutes each, and drain the oil for later use.

3. Put the tomato sauce into the pot, add sugar, salt and fresh chicken powder to boil, then add chopped green onion and minced red pepper, and finally add the clove fish.

4. Break the cabbage and put it in a bowl.

5, soy sauce, vinegar, sugar, sesame oil, chicken essence, adjusted into sauce.

6. Put the peanuts in.

7. Pour in the sauce.

8. Stir the processed clove fish and cabbage evenly before serving.