1. Wash the Artemisia quinoa, remove the old roots, take only the tender tips, and fold them into finger lengths.
2. Cut ginger and garlic into small pieces. I don't eat ginger and garlic. In order to prevent accidentally eating it, I will not chop it very much.
3. Cut the fat and thin bacon separately.
4. Heat the wok, turn to low heat, pour a little bit of rapeseed oil to moisten the pan, add the fat and dry to get the oil and flavor, and stir until the fat is crisp.
5. Add ginger and garlic, then lean meat, and stir-fry over medium heat.
6. Pour a spoonful of cooking wine, the cooking wine can also be poured after Artemisia quinoa.
7. Turn to high heat and pour Artemisia quinoa.
8. Stir-fry Artemisia quinoa. It doesn't have much moisture, so it will be a little dry after frying. Add some hot water and boil it.
9. Because bacon has salt, just add water to cook the salty taste of bacon, now only a little more salt is enough, and oyster sauce will be added later.
10. Finally, add a little oyster sauce to make it fresh, don't add too much, or it will be too salty, and it will take away the aroma of bacon.
11. Sprinkle a little white pepper before starting the pan, stir-fry evenly and immediately out of the pan, don't stir-fry for too long.
Tips:Bacon contains a lot of nitrite, so cook it in water first to remove some salt and grease. During the drying process, bacon will be stained with ash and produce many microorganisms. It is more hygienic if it is boiled and fried again!
