Fried Chinese Mugwort with Preserved Pork
A rice killer... Every time I eat this dish, I can eat an extra bowl of rice.
Ingredients
Steps
Remove the leaves and the tougher root parts of the Chinese mugwort, then break it into segments.
For the preserved pork, pork belly is best. If you don't have pork belly, use the fatty portion of regular preserved meat! This preserved pork is homemade. If you are using store-bought, and you're unsure about its saltiness, soak it in water to reduce the salinity.
Add oil to the pan and sauté the preserved pork.
When the pork becomes translucent and begins to release oil, add the small chili peppers and garlic to stir-fry until fragrant.
Add the Chinese mugwort to the pan and stir-fry.
Add some cooking wine, sugar, and salt, and stir-fry until cooked.
Before serving, add some chicken essence, turn off the heat, and plate the dish.