How to make dried fern

Dried bracken

Dehydrated bracken dried product. Bracken is the tender leaves of the plant Pteris oleracea of ​​the Pteris family. It is distributed in the Daxingan area of ​​Heilongjiang Province and is a specialty of Wudalianchi. It is known as the "king of mountain vegetables". Bracken tastes delicious, has the fragrance of wild vegetables, is rich in nutrition, and is deeply loved by the people. There are many ways to eat it, such as roasting, frying, stewing, steaming, etc. with meat or other vegetable ingredients.

Target Group

Suitable for the general population.

Edible Effect

Clearing away heat, detoxifying, killing bacteria and clearing away inflammation: Pterisin has a certain inhibitory effect on bacteria, and has a good effect on eczema, sores, intestinal wind-heat toxins, and persistent fever.

Dilate blood vessels and lower blood pressure.

3. Promote gastrointestinal motility: the crude fiber it contains can have the effect of relieving gas and promoting bowel movements.

4. Cleanse the intestines and detoxify, which can enhance physical fitness.

Anti-cancer: Scientific research in recent years has found that bracken also has anti-cancer effects.

Ingredients: dried bracken, pork belly, sweet potato vermicelli, green onions, dried red peppers, and ginger.

How to make dried fern

1. Soak the dried bracken in warm water until it becomes soft, drain the water, and cut into inch-long pieces for later use;

2. Soak the sweet potato vermicelli in warm water until there is no hard core, remove from the water, rinse, drain and set aside;

3. Cut the pork belly into thick slices and set aside;

4. After the pan is heated, add the pork belly and dry-fry over low heat;

5. After most of the fat has been squeezed out, sauté the scallions, ginger and dried red peppers;

6. Add the dried bracken and stir-fry over high heat for 2 minutes, then add cooking wine, soy sauce and a little bit of sugar;

7. Add vermicelli, a spoonful of pork ribs soup, and enough hot water to cover, and bring to a boil over high heat;

8. Turn to medium heat and simmer until the soup is half reduced, then add appropriate amount of salt;

9. When the soup is basically absorbed, add a little bit of MSG for seasoning, sprinkle with chopped green onions, and serve.