【Wuhan】Stir-fried bacon with mud and mugwort
Overview
Artemisia is a kind of wild vegetable unique to Hubei. Nowadays, with the improvement of technology, it can be cultivated artificially. People who are away from home during the Chinese New Year want to eat this stir-fried bacon with Artemisia the most. At first, I couldn’t smell the special smell of Artemisia. Later, I gradually accepted it and liked it. In summer, I like to stir-fry Artemisia with garlic. When mugwort comes on the market again in winter, I will buy it and stir-fry it with bacon. This is my favorite combination on the family table in Wuhan, and it is also an indispensable dish on the New Year table. I also like this combination when I follow the local customs, and I especially like to eat it. Although mugwort is a bit expensive this season, I still can’t help but buy it and stir-fry it with bacon!
Tags
Ingredients
Steps
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Remove the leaves and old roots from Artemisia vulgaris, wash them, and cut them into lengths of about 8 centimeters.
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Wash the bacon with warm water and put it into a pot and cook for 10 minutes. Remove and slice while it is still warm. Peel, wash and shred the ginger, peel and slice the garlic, and cut the millet and pepper into sections.
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Heat the wok and add oil.
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When the oil is hot, add the bacon and stir-fry over low heat.
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Add shredded ginger, millet pepper, and garlic slices and stir-fry until fragrant.
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The fat part becomes transparent and oily when fried.
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Add the mud mugwort stalks and stir-fry over high heat.
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Stir fried mugwort and season with an appropriate amount of very fresh soy sauce.
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Stir-fry evenly until the wormwood is fully cooked and then turn off the heat.
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Serve immediately and enjoy.
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Finished product pictures
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Finished product pictures
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Finished product pictures
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Finished product pictures
