Today, I saw that Artemisia selengensis was very good in the vegetable market. I bought a large bundle and loved the eggplant, the sauce, the sage, and the like. My first recipe, Dangdang Dangdang~
The wormwood is cut to the bottom half inch of the root and washed. In the middle of the sage, the knives are divided into two parts and cut into pieces. (Stem and leaf are open) Garlic chopped. Cut the meat into small Ding.
Heat the appropriate amount of oil in the pan, add the diced meat and stir fry for a few seconds, then add the minced garlic, stir fry until the meat is discolored, and push it to the edge of the pan.
Put the stalks of Artemisia scoparia first, stir fry with the meat, and put the remaining sage in half a minute.
After continuing to stir fry for half a minute, add the bean paste and soy sauce. Stir fry for a while, turn off the fire, and put on the plate.
1. If there is no meat, just start with the third step. 2. The stems and leaves of Artemisia selengensis are open, so that the taste is synchronized.