Artemisia selengensis needs blanching. Because it is inevitable to add fertilizers and pesticides during the growth of green leafy vegetables, blanching can remove some pesticide residues and folic acid. Moreover, when frying, in order to remove the bitterness caused by oxalic acid in Chrysanthemum morifolium, it is necessary to blanch it before frying it, so that the taste of Chrysanthemum morifolium will be more crisp and sweet.

The specific method of frying Artemisia selengensis: First, prepare all the necessary ingredients. Choose fresh chrysanthemums when you buy them, so they will taste crisp and tender. After buying chrysanthemums, clean them, then pour a proper amount of water into the pot, boil them over high fire, and put a few slices of ginger and a proper amount of salt on them.

Second, then put the cleaned chrysanthemums in a pot and blanch them for about half a minute. The purpose of adding ginger and salt is to keep the chrysanthemum green and prevent the loss of nutrients.

3. After the Artemisia selengensis is blanched, it is cut into evenly sized sections with a knife for later use. Heat an appropriate amount of cooking oil in the pot, then put the chopped garlic slices and ginger slices into the pot and stir-fry until fragrant, and then put the chopped chrysanthemum segments into the pot and stir-fry for a while. 4. Stir-fry for a period of time, pour in a proper amount of salt and soy sauce, continue to stir-fry evenly, add a small amount of sesame oil and vinegar after the chrysanthemum tastes, and stir-fry evenly before taking out the pot.