I like to eat artemisia in winter, simple and simple.
Heat the pan with oil, stir-fry the pork, put the right amount of rice wine, and serve
Wash the pot, pour the oil and the minced garlic again, add the sage, stir fry
Pour into the pork in step one. Stir fry evenly. Season the salt. Let the artefacts of the artemisia sinensis be cooked and cooked.
Tender and tender