Malantou, dried citron, salt, sugar, sesame oil and water.

step

Remove roots and old leaves from Malanton, rinse with clear water and drain.

Boil some water in the pot and add Malantou.

Bring the fire to a boil and add a spoonful of salt.

Stir with chopsticks when cooking to help Malantou cook thoroughly.

Bring the fire to the boil and continue to cook for about one minute.

The water boiled in the pot turns yellow and bubbles.

This part is the source of Malantou's bitterness.

Kill Malantou.

Immerse in cold water to cool.

Gently rubbing in cold water and squeezing the juice from Malan's head by hand can greatly remove the bitterness of Malan's head.

Blanching Malanton in a pot can keep Malanton green, and adding salt can also remove some bitterness.

Take out Malan head and chop it.

Put the dried incense into the pot, blanch it, take it out and cut it into cubes.

Find a bigger container, you can use the pot directly, and put the dried and chopped Malan.

Stir well.

Add a little salt to taste and sugar to refresh.

Pour in sesame oil.

Stir well.

Malantou itself has a unique taste, except for salt, sugar and oil, there is no need to add other seasonings.

Malantou dried incense is put on a plate.

Malantou is fragrant and dry, refreshing and appetizing, sweet and attractive.