1, ingredients: Chrysanthemum coronarium 450g, salt 1/2 tsp, chicken powder 1/4 tsp, ginger 5g, soy sauce 1 tbsp, balsamic vinegar 2 tsp, sesame oil 2 tsp, garlic 1 tbsp, 2 red bell peppers, green onions, sugar 2.5 tsp, olive oil 2 tbsp

2, method: large saucepan half full of water, put on the stove on high heat, boil. Put in Chrysanthemum coronarium blanch for 10 seconds, remove from the water and drain, cut into sections, non-stick pan on the stove on medium-low heat, add olive oil, sautéed chopped green onion, shredded red pepper, ginger and garlic off the heat, in turn, add the remaining ingredients (1/2 teaspoon of salt, 2.5 teaspoons of sugar, 1/4 teaspoon of chicken broth powder, 1 tbsp of soy sauce, 2 teaspoons of balsamic vinegar, 2 teaspoons of sesame oil) and mix well, then pour the juice to the blanched and cut into sections of Chrysanthemum coronarium on the mixture to mix well.