Ingredients: 500g of chrysanthemum morifolium and 500g of shepherd's purse.

Accessories: indica rice flour (dry and fine)100g.

Seasoning: pepper 1 g, sesame oil 20g, salt 2g, lard (refined) 20g Chili powder.

Practice:

1. Remove the old leaves of Chrysanthemum morifolium, wash and cut into fine powder;

2. Remove the old leaves from the spring head (shepherd's purse), wash and cut into fine powder;

3. Mix the chrysanthemum powder and shepherd's purse powder with refined salt, cooked lard and indica rice powder;

4. Put the mixed vegetables in a cage, steam them in boiling water for 30 minutes, take them out, sprinkle with pepper and drizzle with sesame oil.

Making tips:

The fire is full of gas, and it takes about 15 minutes to steam. After a long time, the fresh fragrance of vegetables is lost.