1. This is the panax notoginseng leaves that I bought back
2. Basically do not need to pick, very fresh and tender, cleaned
3. Pour garlic into a puree, add fresh soy sauce and rice vinegar
4. Put an appropriate amount of sesame oil and stir evenly
5. Put water in the pot and boil, add the panax notoginseng leaves to blanch the water; the speed should be fast, and take it out as soon as it becomes soft
6. Cool with pure water, it will taste crunchy
7. Drain the water and put it on a plate, pour the garlic juice, mix well and serve
Tips:The blanching speed must be fast, and the color will change as soon as the water is blanched. After taking it out, let it be cold and boiled to keep the crunchy texture.
