1. Open the bought Toona sinensis, pick out impurities, and then cut off the roots of Toona sinensis with a knife. Cut as much as possible, and cut off the woody Toona sinensis roots.

2. Take out a big basin, put all the Toona sinensis whose roots have been cut off into the basin, then pour in clean water and wash it several times. The cleaner the better.

3. Remove the washed Toona sinensis and control the moisture. Then light the pot and pour water into it. After boiling, pour all the Toona sinensis into boiling water for blanching.

4, Toona sinensis into the pot for about 2 to 3 minutes, Toona sinensis can change color.

5. Continue to pour cold water into the basin, put the drowned Toona sinensis into cold water and let it cool.

6. Take out the Toona sinensis, squeeze out the water by hand, then put it in a plate and let it stand for about 2 hours, so that the water on the Toona sinensis can fully evaporate.

7. Take out the plastic wrap, arrange the dried Toona sinensis and put it on the plastic wrap. Toona sinensis can be mastered by itself if it is placed in various ways.

8. Wrap all the cooked Toona sinensis in plastic wrap. I used a catty of Toona sinensis and wrapped four copies.

9. Put the wrapped Toona sinensis in the refrigerator for a long time. When you want to eat, take it out and cook it yourself