Chinese Food
Stir fried fern with lees
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Hakka people like to eat ferns. Last spring, they picked all the back hills of the community. They swept the mountain nests on the North Ring Road. Ferns are high in fiber and moisten the intestines.
Cooking ingredients
Cooking Steps
Step1:The plucked fern is like this. It needs to be cleaned firs
Step2:Put the cleaned fern in the pot and cook it thoroughly. Remove the astringency
Step3:Soak the boiled fern in a bucket or basin. Soak the fern core a little. Soak the thick fern for two or three days to remove the astringency
Step4:This is the color of the soaked fern
Step5:Hot oil pot. Add distiller's grains and garlic slices to stir up the fragrance; I use distiller's grains made of home-made yellow wine. Special fragrance
Step6:Stir fry the shredded fern after the sauteed distiller's grains
Step7:Stir fry in high heat for 5 minutes, then cover the pot slightly
Step8:Stir fry and serve. A delicious dish of lees and ferns is finished.
Cooking tips:Bracken is delicious, but the processing is troublesome. If it is not handled properly, there are skills for making dishes with astringent taste.
