Raw material:

       Laoganma flavored water tempeh80g,Crownstock 350g, vinegar 4g, vegetable oil 50g, dried chili 3g, garlic 5g, ginger 5g, soy sauce 5g, salt 2g, sugar 2g, monosodium glutamate 1.5g.

How to do it:

       1. Wash the fresh chrysanthemum and cut into long sections, slice the garlic, shred the ginger, and cut the dried chilies into sections.

       2. Heat the vegetable oil until it is cooked, add dried chili knots, garlic slices, and shredded ginger and sauté until fragrant. Add Laoganma flavored water and black beans and stir-fry for 10 seconds. Add chrysanthemum to the pot and stir-fry over high heat until the stems change color (about 20 seconds). Add sugar, soy sauce, salt, vinegar and MSG, stir-fry for about 10 seconds and then remove from the pot.