A handful of sage, wash
Cut into small pieces and fill the bowl
4 tablespoons of old vinegar, two pieces of garlic chopped into mud, salted spoons, two tablespoons of sugar, little green mustard, a little MSG, a little sesame oil, mixed into juice
Mix well with the dish
1. The stem of Artemisia scoparia, if it is relatively tender, can be retained. If it is thicker, cut it down and use it for cooking. Use only the leaves to cool it to get a good taste. 2. Make cold salad, add a little green mustard, you can improve the delicious, but a little can be, more will highlight the spicy taste..