1. Prepare the ingredients: Wash the Malan head and set aside.
2. Add a proper amount of water to the pot and bring to a boil. Add the Malanto blanched water for one minute, remove the cold water and squeeze the water to dry for later use.
3. Squeeze the water from the Malan head and cut into pieces for later use.
4. Beat two eggs, add a little salt and cooking wine, mix well and set aside.
5. Pour an appropriate amount of peanut oil in the hot pan, pour in the egg liquid and fry it slightly. When it is not solidified, spread it out.
6. Pour in the end of the Malan head, add a little salt and stir-fry evenly.
7. Out of the pot and plate, the finished product.
8. Finished product.
Tips:Malantou is blanched first, and the vegetables can be kept aquamarine after being stir-fried!
