stir-fried pork belly with bracken and buckwheat head

Spring is coming, and there are more wild vegetables on the market. I found my favorite bracken, and I bought a pound without asking for the price. When I was a child, I never knew that the ferns on this mountain could be eaten. After I married him, my mother-in-law once bought a handful to make it, and I have fallen in love with this dish since then! Later, I discovered that there were many people who also loved to cook this dish at home, and some people even went up the mountain to pick it. My mother-in-law said that her brother's son (my cousin) went up the mountain to pick every day, and he could earn more than 200 yuan a day! Unfortunately, the picking period is very short!
There are many artificial planting now, but I don't think the taste is so good! There are many ways to make this dish, all of which are different. There are processed fresh products, pickled ones, soaked ones, and dried ones; there are methods such as pickled cabbage spring bamboo shoots or fried pork slices, scrambled eggs, and cold ones. I like to use processed fresh products to stir-fry buckwheat head and add meat. It tastes so good! If you don't add meat to stir-fry, you must use animal oil to taste delicious.
I heard from the elderly that this bracken is very good for the stomach and intestines. It strengthens the spleen and eliminates phlegm and is a game dish for weight loss. Modern research believes that the cellulose in bracken can promote intestinal peristalsis and reduce the absorption of fat by the gastrointestinal tract.
I also heard that it is best to pick this dish until after the spring thunder. The bracken that has just been picked back on the mountain must be boiled in boiling water and rinsed in cold water before they can be cooked and eaten. Or it is likely to be poisonous and has a bitter taste.