Chinese Food
Nanchang people's Treasure
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Cooking ingredients
Cooking Steps
Step1:Wild Artemisia selengensis is cut by hand. The part that is pinched continuously is old. Discard it. Put the tender part in the plate for standby; slice the preserved pork and put it in the plate for standby.
Step2:Cut the leeks into sections. Put them in the plate for later use.
Step3:In the pot, remove the oil. Don't fire. Pour in the bacon. Add a small amount of water. Turn on the heat. Stir slowly. The pork skin won't be hard. It can stir out the salt of the bacon. The water is completely dried. The fat part of the bacon is transparent. Pour in the dried red pepper.
Step4:Pour in leek and artemisia selengensis. Add some salt, chicken essence and soy sauce. Stir fry until Artemisia selengensis is discolored.
Step5:Succes
Cooking tips:Artemisia selengensis is a kind of vegetable treasure. It grows mainly in the area of Poyang Lake. It is known as the grass of Poyang Lake and the treasure of Nanchang people . As far back as Tang Dynasty, Sun Simiao recorded the medicinal value of Artemisia selengensis, which has the functions of strengthening body and tonifying deficiency, clearing heart and detoxifying, benefiting gallbladder and eliminating yellow. It is mainly used to treat liver and gallbladder damp heat, spleen deficiency and stagnation. In recent years, studies have shown that Artemisia selengensis has rich nutritional value and unique medicinal value, which can achieve obvious medicinal effects such as lowering blood pressure, preventing cancer and anticancer, and strengthening stomach. Every spring I go to visit my parents in Nanchang. My old mother will prepare wild Artemisia selengensis for me. Although there are many Artemisia selengensis in the vegetable market now, most of them are planted in greenhouses. No matter the taste or aroma, they can not be compared with wild Artemisia selengensis. Nanchang people's cooking also has one of the biggest characteristics. They can't cook without soy sauce. Whether it's green vegetables or meat dishes, they need to add soy sauce. Different flavors, different experiences. The flavor of soy sauce and the purity of Artemisia selengensis when they fry Artemisia selengensis
