1. In the south of the Yangtze River, a large number of reed artemisia is on the market in spring.
2. Clean up, wash.
3. Slice garlic, fragrant and cut into strips.
4. Put the oil in the pan, add the garlic slices and sauté.
5. Add the reed wormwood and fragrant dried, stir fry.
6. Cook a little cooking wine, light soy sauce, salt, sugar, and chicken essence to season and fry.
7. Out of the pot, finished product.
Tips:Artemisia sylvestris is a natural herb, and the smell of sagegrass is strong, so it needs to be fried quickly. This dish is fragrant and crisp, with spring characteristics.
