1. Some people blanch Andrographis paniculata before cooking this dish. I have eaten raw mix in the restaurant. It is tender and crisp, and it is very delicious. It is the first time that I have not blanched it.

If you blanch the water, you must hurry. After the water is boiled, pour in the washed andrographis paniculata, immediately turn off the fire, and control the time within one minute. Take it out and cool it quickly with ice water to prevent the color from turning yellow.

3. When blanching, add a little salt and a few drops of edible oil to the water, and immediately remove the cold water after blanching, which can also make the andrographis paniculata green in color and crisp and tender in taste.

4. The cold sauce can be prepared according to your own taste, so you don't have to stick to it.