Maran head is a little bitter and the taste is not too good, so it is best to blanch before cooking, so you can remove some of the bitter taste of marjoram, but also to make the marjoram eat up with a smooth and tender texture. Malan head into the pot blanching time should be short, see Malan head shriveled up immediately after the pot should be out of cold water.

Blanching Malantou when the amount of boiling water should be enough, the water boiled and then into the Malantou, see Malantou shriveled immediately after the fish out of the cold water, to prevent the residual heat so that the Malantou cooked too much, which affects to the texture and flavor of the Malantou.

The blanched head can be cold or stir-fried, but you need to put more oil to be delicious. You can also blanch and wring it out, put it in a plastic bag and freeze it to keep it for at least 3 months without spoiling it.