1.
For the kaolin, cut off the tip of the stem, and use a peeler to peel off the skin from the bottom of the stem.
2.
In a large mixing bowl, add in fu yi, chopped spring onions, peanut oil, honey (if using), vinegar and water into a bowl to whisk till everything is a nice smooth sauce dressing. (you may add more water if the sauce taste salty)
3.
Heat up a grill and start charring the Kailan with salt and peanut oil until it's lightly charred and cooked through. This usually takes around 2 minutes per side depending on thickness and size of your kalian.
4.
Plate the grilled kalian on the plate and spoon the fu yi sauce over it.
