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Soak greens in cold water for 30 minutes.
Wash and scrub dandelion greens and roots several times. Use a toothbrush on the roots.
Trim dandelion greens. Split the root and remove the hard inner core.
Blanch greens in salty water for 10 seconds, roots for 1 minute.
Make flour paste by heating water and flour together until it thickens.
Make seasoning by combining flour paste, chili powder, fish sauce, garlic, ginger, and starch syrup. Loosen with dandelion water if too thick. Adjust salt. Add MSG if desired.
Gently coat the greens with the seasoning, being careful not to bruise them.
Eat fresh or let it ferment for 1-2 days.