Fried horse mackerel with chrysanthemum

Make a 5-6mm wide cut to the horse mackerel fillet and sprinkle lightly with salt. Sprinkle with joshin flour, stick a bamboo skewer to shape it, and then fry it. The recommended time to fry horse mackerel is 2-3 minutes.

Put [A] in a pot, add the distorted, watered edible chrysanthemum petals and heat them up. Once it boils, reduce the heat and add water-soluble potato starch to thicken it.

Put the horse mackerel meat that has been removed from the bamboo skewer into a bowl and pour in the soup from [2]. Topped with chopped long onions to your liquor.