1. Remove the hard roots and old leaves of the Malan head, wash it (repeatedly wash it many times), peel the spring bamboo shoots, and wash it well
2. Blanch the spring bamboo shoots in water, blanch the malan head in water for 10 seconds, scald and remove it after softening, drain the water, and cut into the end for later use
3. After blanching the spring bamboo shoots and malan head, cut into the end and set aside, beat the duck eggs into egg liquid
4. Pour the duck egg mixture into the spring bamboo shoots and the end of the malan head, add an appropriate amount of fine salt (about 1.5 g-2 g) and mix well
5. Heat up a flat-bottomed non-stick pan, pour about 20g of salad oil (or lard, sesame oil), pour in Malan head egg batter after the oil is hot, spread evenly, bake on high heat for half a minute, then turn to low heat, and bake for about 1 minute
6. When the surface of the omelet is basically condensed, turn it over and continue to bake it, first on high heat for half a minute, then put it on low heat for 1 minute, take out the pan, cut into pieces, and serve
