Operating materials: Oolong head, millet pepper, vegetable oil, salt, garlic, balsamic vinegar and water.

1 First, wash the oolong head (when doing this step, be sure to pick out the extra leaves, otherwise the dish will be too thick and affect the taste of the dish), and make garlic into garlic paste and millet pepper. Cut into rings and put them on a plate for later use.

2. Put the oolong head into a pot with cold water, and add an appropriate amount of vegetable oil, baking soda (or edible alkali) and a little salt to blanch for 2-3 minutes (the purpose of this step is to effectively remove the medicinal flavor of the oolong head, especially baking soda or edible alkali).

3. Remove and control dry water.

4. Add appropriate amount of salt, balsamic vinegar, garlic paste and millet pepper to the oolong head.

5. Pour hot oil.

6. Stir well and serve.