1. After picking dandelion, clean it, and the whole dandelion can be eaten, including flowers and roots, without removal. Let it dry in a sunny and ventilated place for more than 8 hours to remove most of the water.

2. Grab the dried dandelion and break some thick stems and leaves.

3. Add water to the steamer and steam the processed dandelion for 5 minutes to complete inactivation.

4. Spread the steamed dandelion out to dry the water, put it in a wok, and stir-fry most of the water on medium heat.

5. Turn to low heat and stir-fry dandelion with your hands or chopsticks. This process takes about half an hour. You have to fry the dandelion into a dark brown similar to oolong tea, giving off a fragrance.

Pay attention to the fact that frying tea is not as dry as possible. It needs a certain amount of moisture. Too dry dandelion tea is not only easy to go bad, but also its fragrance will drop a lot. It feels a little soft in your hand.