stir-fried bitter cabbage moss

Introduce Ku Shuyin! In fact, some people call this wild cabbage, but it is not. There is a special broadcast of this in our hometown, which is specially used to pickle pickles. If it will be bitter when eating fresh food, you usually pull out the skin and scalm it with boiling water before eating it. I've never eaten fresh, so I don't know. In the vegetable market here, they usually use Baishuyin to pickle pickles. They don't know that the bitter shuyin is actually more suitable for pickle. It's very fragrant and goes well with rice. This year, our house marinated a little, and the neighbors behind saw our house marinated and they also marinated it. For specific methods, collect the fresh bitter tongue sound home. Don't want to bloom. The flowering ones will get old. Then add coarse salt and knead them with your hands until the tongue sound comes out of the water. When kneading until the color becomes dark green, be sure to take out the water. Otherwise, if it is not delicious, put it into the jar and pour the pickled water into the jar. After a week or so, you can take it out and eat it. Add minced garlic and stir-fry it. It's okay not to eat it. After a few months, when the bitter tongue sounds turn black and gray, you can take it out to roast meat and chicken. It's very fragrant, and the most important thing is special rice. It must be turned into black gray to be suitable for cooking meat. Otherwise, the meat will not taste good when it is too tender before, and it will become soft once it is cooked and will not taste good. To roast meat, put a little salt, a little sugar, and a little soy sauce in the pork belly. When it is almost cooked, cut the bitter tongue into the ground, add the meat to a piece of meat and cook it for a while. It will be fine. Ku Shuyin is very oily and can absorb the oil in the meat. Generally, bitter tongue sounds are collected in the spring, and they will get old when the weather is hot. Also, what is pickled in spring can be eaten in winter.