The general practice is to wash the citronella and fry it in oil with slow fire, so that its fragrance can be fully integrated into the oil, and then mix the fried citronella oil with other things as seasoning.

Because citronella itself can't be eaten and it's not delicious, whether it's chopped or ground into powder, as long as it's mixed in food, it will affect the taste. All we want is its special fragrance, so the above method is generally adopted.

If it is used to make brine or stir-fry the bottom of a pot, it can be used throughout the whole festival.