Stir-fried Artemisia annua with Bacon
There is a saying in Jiangxi that people are familiar with” The grass of Poyang Lake, the treasure of Nanchang people , this grass is called Artemisia annua. Nanchang people love the taste of Artemisia annua, and Artemisia annua is very important in its heart.
In China In Poyang Lake, the largest freshwater lake, there is a wild plant called Artemisia selengensis. Artemisia selengensis is also known as Artemisia selengensis, also known as Artemisia selengensis, Artemisia sphaerocephala, and Artemisia vulgaris. Edible. The stalks of Artemisia selengensis are dark green or light green, like the thickness of bean sprouts, and can be picked into segments. It has a special strong aroma and taste better than celery. Artemisia selengensis is originally wild, and now the technology is developed. Taste its delicious
when the Artemisia selengensis is on the market every year, it is when the families around Poyang Lake are drying bacon We have to wait for the coming year. Maybe it is just looking forward to the year before it makes people more coveted. ”
The practice of stir-fried artemisia annua with bacon
Artemisia annua removed old leaves and roots, washed them and cut them into small pieces
Shred carrots, cut long onions, cut ginger and garlic
The bacon is cut into thin slices, the fat and thin bacon is delicious, the best is more fat and thin
Heat the pan, pour the bacon into it and saute
Pour the ingredients in Figure 2 and fry the fragrance
Don’t wait until the scallion is old after pouring the aroma, pour Artemisia annua in and stir-fry, pour cooking wine and old smoke
According to the saltiness of your own bacon before going out of the pot, taste it or not. Finally, you get home cooking stir-fried artemisia annua with bacon.