I bought a brain flower, picked out all the bloodshot on it, washed it with clear water and dried it.

Cut kohlrabi into small particles, onion into chopped green onion, coriander into pieces, and millet pepper into powder. Put some cooking oil into a pot, heat it to 80% and pour in Chili powder, that is, Chili oil.

Take a small stainless steel bowl (just the size of a pig's brain), spread a cabbage leaf (lettuce is also acceptable) at the bottom of the bowl, then put the brain flower on it and pour in cooking oil, which is almost half a brain flower. Put it on the natural gas stove and turn on a small fire. Find a lid and cover it for three minutes.

It's medium rare at this time. Open the lid, pour out the excess oil, add salt water, millet pepper and cumin powder, drizzle with Chili oil and rattan pepper oil (don't turn off the fire during the period), add monosodium glutamate, kohlrabi, chopped green onion and coriander, turn off the fire and wear heat-insulating gloves. The fragrance of rattan pepper oil, plus the spicy taste of millet pepper, glutinous brain flowers and crisp kohlrabi make people memorable and want to dominate!

2. The practice of spicy brain flowers

Wash the brain flower with warm water and put it into the pot. At the same time, add chopped ginger and pepper and cook 15-20 minutes until cooked. Take it out, drain it and put it on a plate.

Put oil in the pan, turn to low heat, add watercress, allspice powder and white sesame seeds and stir-fry until the oil is red and fragrant, turn to high heat and stir-fry fiercely, and pour the thick oil on the brain flower.

Sprinkle with pepper powder and cumin powder and serve.

3, the practice of brain flower

Fresh brain flower, torn film on the surface, and bloodshot. Soak in cold water and then marinate for 20 minutes.

Chop garlic, ginger, onion and onion, and add all seasonings.

Hot oil in the pot must be very hot. Put it in.