1.？ Wash Chrysanthemum morifolium, drain and cut into sections. Flatten garlic with the back of a knife, peel and chop.

2.？ Hot pot hot oil, saute garlic powder

3.？ First, put down the stem of Chrysanthemum morifolium and stir-fry it a few times.

4.？ Add the vegetable leaves, stir-fry until the color changes, add salt and a little soy sauce, and stir well.

5.？ Garlic is easier to peel after being flattened with the back of a knife. Garlic oil with volatile smell is more easily absorbed by human body after air oxidation, so after garlic is flattened, it can be cut several times with a knife. There is a saying that the more garlic is cut, the more fragrant it is.

6.？ Salt the vegetables before cooking. It is easy to get out of the water too early and take away the umami flavor.