Recipe: Artemisia orchard
Notes:
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.
Ingredients:
- A handful of sage
- Pork (best and fat) 100 grams
- Two garlic
- Red pepper (optional)
- Proper amount
- Salt amount
Steps:
-
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.
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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.
Tips:
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.
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