1. Rinse the head of Malan;
2. Remove and drain the water;
3. Malantou blanched the water to remove the squeezed water;
4. Blanch the dried incense and remove it for later use;
5. Chop Malan head into fines and put it in a container;
6. The dried fragrant is also chopped into fine pieces;
7. Put Xianggan and Malantou together;
8. Add seasonings: light soy sauce, sugar, salt, chicken essence, sesame oil, edible oil and stir evenly with chopsticks;
9. Finished product
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