Artemisia, also known as Artemisia japonica, etc., is a perennial herb in the Compositae family with edible tender stems and leaves. Field collection is generally carried out from May to June. After harvesting, blanch it with water to remove the bitterness and you can stir-fry, dip it in sauce, make stuffing, or make soup.
These willow buds were picked with my mother when I returned to Northeast China in summer. The fragrance is unique and I like it very much.
Sliced pork slices and willow sprouts
Recipe Recommendations
- wormwood sprouts appropriate amount
- pork appropriate amount
- soy sauce appropriate amount
- garlic appropriate amount
- bitter taste
- fried
- ten minutes
- simple
Steps for Sliced pork slices and willow sprouts
1
Soak the willow buds with water in advance.
2
Drain the soaked Artemisia sprouts.
3
Slice the pork, separate the fat and lean, and dice the garlic.
4
Put a little oil in the pan, put the fat slices under the cold oil and stir-fry over low heat until the oil comes out.
5
Add minced garlic and soy sauce and stir-fry until fragrant.
6
Add lean meat slices and stir-fry until color changes.
7
Add the wormwood sprouts and stir fry for two to three minutes, add salt and remove from the pan.
8
Artemisia japonica sprouts are dry wild vegetables, so fried with refined fat oil makes it more fragrant.