Malan head is spicy and cool. It is also a bitter dish. It has the effect of clearing away heat and detoxifying, cooling blood to stop bleeding, and dampness and swelling. It may be possible to eat some in summer.
Malan head chooses to wash the yellow leaves and the old stalks, use boiling water to simmer and squeeze the water to chop up.
Add broth to the broth (preferably chicken soup), add the appropriate amount of salt, cook for 2 minutes, remove and filter the water.
Put the Malan head and pine nuts into the bowl, add the appropriate amount of salt, sugar, soy sauce, sesame oil and mix well.
Venetian tiled, Malan head with strips on one side
Roll the louvers and cut them into segments.