Steamed Artemisia
1.
Choose a clean Artemisia sphaerocephala, soak it in light salt water for 15 minutes and then wash it twice with water. Control dry water.
2.
Slice the meat, use light soy sauce, dark soy sauce and salt for the lean ones. The fatty meat is left in the stir-fry. Cut the garlic sprouts into sections.
3.
Heat the pan with cold oil, stir-fry the fatty meat over medium heat, with the lean meat that has been yellowed on both sides and marinated on high heat when the oil comes out. Stir in the white wormwood, and pour the garlic sprouts.
4.
First mix the meat and garlic sprouts with Artemisia sphaerocephala evenly, so that the meat and Artemisia sphaerocephala are covered with oil, and then sprinkle them with flour. Sprinkle the flour and salt at the same time, so that the wormwood and the noodles can be coated with salt for a more delicious taste. The salt does not need too much, the fried meat has been added, and the gravy and the oil in the fried vegetables are already salty.
5.
Steam on high heat for 15 minutes, turn off the heat and steam for two minutes. If you like to eat garlic juice, you can mix it with garlic juice. I like the original flavor, more pure 😎.
Tips:
After washing the artemisia argyi, be sure to control the moisture, the dry the better, otherwise the noodles will clump when wet, and the noodles will not taste too much and will not taste good. Artemisia argyi can be washed in advance. I usually start to wash it after eating at noon, dry it in a basin and steam it at night.
