Artemisia scoparia is known as "the grass of Poyang Lake, the treasure of Nanchang people." It can be seen that Nanchang people love the artemisia. Ever since I left my hometown and went further and further, I have never eaten the classic Nanchang dish of Artemisia sinensis. After returning to China, I accidentally saw the sage in the vegetable market, and immediately bought it. I made a sautéed sautéed meat (without bacon) and missed the distant taste.
This is the sage, which is very time-sensitive and easy to get old. It is really grass.
Knocking into pieces, tearing the old skin at the same time
Hot pot cold oil fried meat, add garlic slices after the break, stir fry, add soy sauce (with a good old soup), add salt to taste, and finally sprinkle a red pepper stir fry.
Artemisia selengensis has a special aroma, and bacon is the best. Unfortunately, there is no bacon this time, only five flowers can be used instead.
Forgot to write in the steps, the pork belly is marinated in advance. Grab salt, white pepper, cooking wine, soy sauce and marinate for at least 10 minutes.