Artemisia argyi, also known as Artemisia argyi, Dawenhao Su Shi once gave poems to it: three or two branches of bamboo blossoms, the prophet of the spring river plumbing, the buds of the wormwood are full of short buds, which is when the puffer fish wants to go. When I first ate Artemisia, I felt that its special taste was not easy to accept, but after eating a few times, I gradually fell in love with this particularly discerning fragrance. Privately thought that Wang Zengqi’s description of this kind of vegetables is quite good: "It feels like sitting in a small river on the spring day and smelling the rising of spring water." This kind of food that is tender in summer is really refreshing. Sense. In addition to fried with bacon, fried meat with artemisia or fried artemisia is a quick and delicious dish.
Marinate the pork first. Speak a little old, soy sauce, raw powder, peppercorns, mix well with shredded pork and marinate for 20 minutes.
Put the garlic cloves and dried chillies in the hot oil pan with the marinated pork, stir-fry until the color is added. Add the sage and stir fry for two minutes to serve.
To eat the tenderness of Artemisia argyi, you must stir it over and simmer for too long. In that case, Artemisia argyi completely loses its crunchy taste.