Chrysanthemum coronarium has a tender texture and aromatic odor. Cuttlefish meat is delicate, meat flavor, rich in nutrients. Coronation and swordfish with the same stew, the two nutritional flavor double absorption, fresh taste, unique flavor, is a nutritional tonic, delicious dishes. Below is the introduction of Chrysanthemum stewed swordfish home practices.

200 grams of Chrysanthemum coronarium, swordfish 3, 50 grams of pork.

Onion, ginger, salt, monosodium glutamate, anise, pepper, sugar, vinegar, cooking wine, soy sauce, oyster sauce, oil.

Chrysanthemum should be packed and cleaned, dry water, cut into segments.

Swordfish packing clean, dry water, cut into sections.

Pork rinsed with water, dry water control, cut into slices (pork should be a little fat, under some lard, stewed out of the flavor is delicious).

Red bell pepper cleaned with water, dry water, cut into sections with a diagonal knife. Cut the green onion, ginger, spare.

bowl into the salt, sugar, a little vinegar, cooking wine, soy sauce, oyster sauce, add a little water, blend into the sauce.

pan into the oil heating, oil heat into the star anise, peppercorns burst pot, into the meat stir fry.

Stir fry until the meat under the oil, add green onions, ginger stir-fry, into the blend of good sauce, add red pepper, boil.

After the material juice boiled, put the swordfish slightly burned for a while, and then into the water, the water did not exceed the swordfish, large fire boil, turn to medium heat and stew slowly.

Stew until about 20 ~ 25 minutes time (a small amount of soup), put the Chrysanthemum. Stew until the chrysanthemums become soft (about two minutes time), put in the monosodium glutamate, turn off the fire out of the spoon.