There are usually two ways to make it: 1. Take out the brain flower first, and carefully pick up the bloodshot on it with a toothpick, which is a white brain flower. It's easier to bake in half. Be sure to turn the fire to a minimum when baking. When it is almost cooked, add pepper oil, sprinkle with monosodium glutamate and chopped green onion, and the fragrant brain flower will be cooked. 2. First remove the membrane of the brain flower, boil the water, add the brain flower, turn to low heat after opening, drain the brain flower after one minute, and replace the brain flower with a thumb-sized block and put it on the chopping block for use! Add egg white and appropriate amount of water to the powder, and stir until it can wrap the brain flower slices (that is, dresses). Boil the brain flower in oil, fry until golden brown, drain the water, and serve! Put a proper amount of oil in an empty pot, add pepper sauce and bean paste, stir-fry pepper seeds, add a little water, add garlic paste, monosodium glutamate, a little salt, chicken essence, vinegar and sugar, stir-fry, boil, add chopped green onion and pour it on the stir-fried brain flower. Each method has its unique function. The first method has stronger aroma, but heavier oil. The second method is suitable for people who don't like greasy food, and they can master the salinity and seasoning by themselves. Personally, I feel that the first method can better reflect the characteristics of roasted brain flowers, with a fragrant smell and a soft entrance, and can also truly reflect the word "roasted"! However, many people like the baked brain flower made by the second method. Learn the authentic way and go to Chengdu to eat delicious food. It tastes very good.