Spicy with artemisinin

In the spring, the wind is still cold, and in fields that seem to be desolate, a close look still reveals that a twilight spring is intended to be in the wilderness. Artemis experienced a winter in which its hairy little head was slowly revealed in the spring wind, which blew in the wild. The cuisine on the side was shaken by a warm and cold spring wind, and even the leaves were frozen into slightly red green. At this time, the earth has slowly melted from the ice layer of winter to soft soil, with the roots of the developed artemisinin. Greed to absorb the moisture in the earth's layer, he tried to pull his head out of this spring picnic. It is not easy for the voucher hand to be able to dig up the whole of the artemisinin without tools. So it's a test time for your second finger! In wild vegetables, artemisinin is popular with its high medicinal and food value. Artemis is a natural green food and, more importantly, a natural medicine that has the properties of hepatitis and its prevention. Hepatitis can be prevented by drinking for long years. Today I'm going to use it to make a different dish, which is uniquely spicy artemisinin-based food for today: an entire artemisinin 500 grams, spice: 15 grams of oil