Artemisia argyi, artemisia in the mud, as fine as sprouts, shaped like garlic moss, growing in the gravel piles on the banks of the Yangtze River or around the lake pond. Remove the leaves of Artemisia argyi, and add the tender and tender stems to a piece of old bacon that is fat and thin. Throw the two red peppers in. Simply fry, the salty and fresh oil of the bacon, the crispy and sweet of the artemisia. The red pepper is bright and bright, this is the most common meal in a bowl of Jingchu people's dinner table. From snacks to big hometown tastes, no matter where you go in the future, they are rooted in the heart and can't be forgotten.
1 Wash the leaves of Artemisia argyi, and pour the tender shoots and the center shoots into small pieces.
2 bacon sliced spare; garlic chopped and minced; ginger peeled and shredded; dried red pepper to stalk and seeded obliquely cut into sections
↓ 1. The wok is hot and oiled. After the oil temperature rises, the ginger, minced garlic, dried red pepper and shabu-shabu
↓ 2. Pour in the bacon slices, stir-fry, simmer the wine, and simmer until the flesh is translucent.
↓ 3. Just put the oil from the bacon in the pot, pour the artemisia argilla into the pot and stir fry
↓ 4. Add a little sugar, salt, 1 teaspoon of head and stir well.
The practice is very simple. Pay attention to two points: 1. The leaves of the wormwood are bitter, and the leaves of the wormwood should be removed. Only the tender buds and the center buds are smashed into small pieces to fry; 2. The bacon of fried wormwood must have The fat is thin, the bacon is first bubble water to go to the salty taste, steamed and then stir-fried, and the oil is fragrant and flesh-colored, and the bacon and oyster sauce are cooked, and the taste of the dish is wonderful. Absolutely.