Where the wild vegetables are born, behind the Xitou House, the entrance to the fragrant scent, the bamboo shoots are pointed, the fern vines are tender, the Malan oysters are fresh, the hometown tastes, and the soul dreams to the mountains. Spring wild vegetables are really fascinating...
Wash the fresh Malan head and pour it into the boiling water. After the fish is removed, squeeze out some excess water. Then peel the garlic cloves and smash them.
Pour the appropriate amount of cooking oil into the wok, heat the wok, add the chopped garlic cloves, and pour into the Malan head.
Stir fry and add the right amount of salt to taste. PS: When you stir fry, you can use the shovel + chopsticks to match, so it is easier to make the salt evenly open.
Stir-fry to Malan's head is not out of water, it can almost hold the plate.
The fried Malan head was completed. Please use it slowly.
Malan head must use water to rub it :)