The fragile Artemisia argyi at the entrance has a special fragrance of the genus, according to Wang Zengqi, “It’s like sitting on the riverside and smelling the smell of new spring water.” Foreigners far from the Yangtze River may not be accustomed to the rush. People's artemisia, but the people who like it are extremely scented. Artemisia argyi can be fried, or it can be served with bacon and dried silk. It tastes fresh and tender, and the lips and teeth are fragrant. It seems that spring is stopped on the tip of the tongue~~
Artemisia argyi leaves, stalks and old stalks, washed and cut into inches.
The bacon is cut into thin strips, and the peppers, ginger and garlic are minced; the dried fragrant is cut into thin strips.
Heat the wok with high heat. After the pot is hot, add oil to heat up to 60%. Add the minced garlic, ginger, and Chaotian pepper. Then add the bacon and fry until the fat is slightly transparent. Cook the Shaoxing rice wine and add some water. Take a look and make the bacon soft.
After that, first add the fragrant dried stir fry, then pour the artemisia argyi, stir fry until the discoloration of the artemisia, add sugar and a little salt to taste, stir well and serve.
Shengpan, served on the table~~
1. This is a home-cooked dish that is fast-fried and stir-fried. After the artemisia is in the pot, it must be stir-fried to maintain its bright green color and crisp taste. 2, salty meat and dried fragrant have saltiness, salt should be placed less or not, use sugar to freshen and balance the taste of the dish.