Wash 100g of Artemisia argyi with water, then soak for 3 or 4 hours, the water should be more, otherwise it will swell up, the above bubbles are not enough, there will be a lot after soaking
After soaking, remove the dried wormwood and squeeze it out.
Then slice the meat, slice the ginger, and cut the dried pepper. After cutting, put the oil in the pot, stir the ginger, star anise, and dried chili a few times, pour the cut meat, stir fry for a while, wait for the meat to change color, pour the soy sauce, put some salt (multiple points) Put sugar, stir fry 2 and add water (add more), then cover the lid, burn for a while, turn to small fire
After about ten minutes, the dried artemisia stalks are poured into the pan and the fire is boiled. After the boil, the small fire slowly burns, pay attention to not the water to dry, remember to look at the stir fry, the water is less to add water
It's about 50 minutes for a small fire. I usually add the meat once in a while. If the salt is less, you can try the taste of the soup and add salt when you stir it up.
The dry season of Artemisia argyi generally burns for a long time, so it is necessary to burn more. I usually burn it, it will be steamed when cooking, so the steamer's dried wormwood is very delicious, because the dried wormwood is more thoroughly cooked, and the meat oil will be steamed out and sucked in the dried wormwood. Excellent.