Stir-fried bacon with artemisia and artemisia
Overview
The roots of Artemisia annua are cool in nature and sweet in taste, while the leaves are neutral in nature and can calm liver fire. It can treat diseases such as weak stomach qi, edema, and puffer fish poisoning, as well as prevent bud disease, throat disease, and constipation. Rhizome contains high starch content, which can provide heat energy for the body, and can also be used as a tissue component of nerve structures, components, enzymes, and hormones. At the same time, it can also protect the brain and act as a detoxifier for the liver to store glycogen. Artemisia can be eaten cold or stir-fried. The young stems and leaves are used as vegetables or pickles. Artemisia is highly resistant to stress and seldom suffers from diseases and insect pests. It is a pollution-free green food and one of the main wild vegetable varieties supplied in some markets in Jiangnan, China in winter and spring.
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Ingredients
Steps
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Wild Artemisia ~ Generally March to April is the best picking period! It grows in areas with an altitude of 800 meters to 3,000 meters, often in moist sparse forests, hillsides, roadsides, and wastelands
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Pack it in a permeable snakeskin bag and place it in a humid place. Water it thoroughly and let it sit for about three days! Remove the dead leaves, wash the stems and cut them into small sections
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Cut the bacon into shreds and stir-fry it with a small amount of salad oil! The taste is quite delicious
