Fried fern with shredded pork

It was many years ago that I first came into contact with this fern. In Mingshui, Inner Mongolia, in the spring of that year, my relatives went up the mountain to collect ferns and sell them. I also joined in the fun. The scenery was very good. There were all deep forests and tall pine trees on both sides of the road. I chose a wide place with a river to set up a tent. I drank streams and ate wild vegetables. Adults steamed buns and kneaded noodles with large pebbles. There were a lot of sour things around. I picked a lot of them, tender and sour, And a bonfire at night! Carry a bag and go out to pick ferns during the day. Ferns grow on sunny slopes with thick soil. Their young leaves have just grown. Look for the curly ones that have not been unfolded. We call them "wind" when they are unfolded. Such ferns are old and cannot be picked. After picking a handful, the root immediately rubs the soil on the ground, so that the aging is slow. After carrying it back, wash it by the river immediately, put it into a boiling water pot, scald it, take it out, and then dry it. The dried ones can be sold. At that time, we often ate fresh bracken. After scalding, we fried it with potato chips. It was very tender and smooth, and there was no meat. But it was delicious. Unfortunately, we can't eat it now, only drooling.

Main Ingredients

• Pork lean meat 150 grams
• Bagged wet fern 340 grams

Auxiliary Ingredients

• vegetable oil appropriate amount
• salt 1/2 tsp
• Garlic powder Quantity of 4 petals
• ginger 3 pieces
• chopped green onion few
• Raw smoke 2 tablespoons
• Cooking wine 1 tablespoon
• Hangzhou pepper 1
• green pepper 1

1. Those who like spicy food can use Hangzhou pepper or pepper2. Add the last garlic powder to enhance the taste. It is not recommended to omit it