The nostalgic version is a perfect match - the ultimate rice killer, stir-fried bacon with artemisia and artemisia

Overview

Every year, my mother would pickle some bacon and pair it with the wild wormwood I dug. It tasted particularly juicy and flavorful. Now digging wild vegetables is a return to nature. Among all the combinations of vegetables and bacon, the combination of artemisia and bacon has reached the highest level. Whenever my mother brings a plate of fried bacon with artemisia arborescens to the table, it is always the first to be destroyed. As a must-have final dish; it is also very popular with guests. The salty and soft bacon is cut into thin dices and fried until golden and translucent. It is sizzling with the aroma of meat and oil, and is accompanied by tender and green wormwood. Bacon can bring out the unique aroma of Artemisia arborescens even more. Put on a piece of bacon, it is salty, soft and slightly chewy, and add some artemisia arborescens, which is crispy and tender, fragrant and refreshing. Take one bite and your lips and teeth will be filled with fragrance. The aftertaste is long and the folk flavor is particularly prominent. I remember that when I was a child, I loved digging up wild wormwood. There is a period of about three months before and after the Qingming Festival every year when you can eat wild wormwood. The relatively short period is somewhat similar to eating spring tea. In late April of the lunar calendar, Artemisia arborescens is no longer crisp and tender. As the saying goes, Artemisia is in February and firewood is in March. I started eating Artemisia arborescens in February. It is white, tender and thick. Although it has a muddy smell, it is still a rare ingredient compared to the out-of-season vegetables on the dinner table in the cold spring. In the first half of the Qingming Festival, the young stems of wild Artemisia arborescens are unearthed. I don’t know if eating wild Artemisia arborescens is addictive. Anyway, if you don’t eat it for a few days, you will have a strong sense of taste. The roots of wild Artemisia arborescens are about the thickness of a ballpoint pen refill and are in the shape of knots, with some soil attached to them. Compared with the stems of Artemisia arborescens, the roots of Artemisia arborescens seem to have more starch content, taste more gluttonous, and have a subtle spicy aroma similar to Houttuynia cordata. I think this is the reason for addiction. Otherwise, how could a taste be so unforgettable? It increases appetite. When summer comes, Artemisia arborescens produced in greenhouses will continue to be on the market. Compared with wild Artemisia arborescens, the taste is far different. Every time, my mother plans it very well. When Artemisia arborescens is old and the bacon at home has been eaten, if you want to eat this delicacy, you will have to wait until next year. Perhaps it is this long wait of anticipation, memory, anticipation, and waiting for delicious food that makes people miss it more and more.

Tags

• home cooking
• private kitchen
• common dishes
• children
• old man
• winter recipes
• banquet dishes
• gan cuisine
• dinner
• artemisia truncatula
• bacon
• dried red chili pepper
• ginger
• lard
• red chili pepper
• salt

Ingredients

Steps

1. 1 Prepare about 300 grams of bacon.

   

2. 2 Wash the bacon with warm water, put it in a steamer and steam it for 20 minutes, then take it out. Cut bacon into thin slices of equal size.

   

3. 3 Compared with wild Artemisia arborescens, the taste of greenhouse-produced Artemisia arborescens is far behind; its appearance and color do not have the spirit of wild Artemisia arborescens, and it is long and thin and tangled together, but when wild Artemisia arborescens is not available, it is not bad to taste it.

   

4. 4 When eating, you must first judge whether Artemisia truncatula is old or tender; the brittle and tender stems are easily broken by gently pinching with your fingers. Remove the small leaves on the rhizome and the old stems at the base. The old stems must be discarded as they taste like grass and cannot be chewed. Frying together also wastes oil. Leave the tender stems and break into small pieces for later use.

   

5. 5 Prepare 4 red chili peppers, wash and set aside.

   

6. 6 Cut the pepper into strips and set aside.

   

7. 7 If you think the bacon is too salty, you can soak it in water to remove some of the saltiness.

   

8. 8 Put the wok on high heat, add lard and heat until 60% hot, sauté dry red pepper and ginger until fragrant. First add the original juice of bacon and steamed bacon and stir-fry for a while.

   

9. 9 Fry until the bacon becomes translucent and add the chili pepper.

   

10. 10 Let’s tumble together with the red pepper and bacon!

    

11. 11 Then add the washed Artemisia arborescens and stir-fry quickly. Artemisia arborescens is very easy to cook and cannot be fried for too long.

    

12. 12 Then add refined salt and continue to stir-fry evenly.