Eatable. After blanching, add it to cold sauce and heat it up. In some places, it is called vegetable andrographis.

Instructions:

Cold andrographis:

500 grams of Andrographis paniculata, 5 grams of garlic, 5 grams of ginger, 1 dry pepper, oil, salt, sugar, Appropriate amounts of sesame oil, cold vinegar, and chicken essence

1. Wash andrographis paniculata and remove the old stems and leaves. Boil water in a pot, drop half a spoonful of oil into the water, pour in half a spoonful of salt, and add andrographis paniculata (see if the leaves all turn dark green in the water, take them out immediately. Do not blanch green leafy vegetables for too long).

2. Drain the water in a colander.

3. Cut the garlic, ginger and dried pepper into fine pieces, the finer the better.

4. Gently squeeze out some of the water from the cooled Andrographis paniculata with your hands (to remove the bitter taste), then put it into a basin with the ginger, garlic and pepper, and pour in salt, sugar, sesame oil, cold vinegar, and chicken essence. Mix well and add flavor, then drizzle with sesame oil and serve.