Purple-backed SunflowerAlso known asBloodLeafy greens or Red Wind Greens. Its stems and leaves are rich in vitamins and iron, and have medicinal properties for clearing heat and toxins, anti-cancer effects, and reducing swelling, resulting in a very tender and delicious texture after cooking, making it popular with many people. Today, we will teach you how to make several simple and delicious purple-backed sunflower dishes.

Stir-fried Purple-backed Sunflower

IngredientsPreparation

Purple-backed Sunflower, Salt,PorkGarlic, DriedChili Peppers,Cooking Oil.

Method

1. Wash all ingredients thoroughly. Remove the root and aged parts of the purple-backed sunflower and set aside.

2. Chop garlic and slice dried chili peppers.Cut the fatty pork into small pieces and stir-fry in a pan.

3. After heating the oil, add minced garlic and dried chili peppers to sauté and release their fragrance.

4. Add the drained purple-backed sunflower, increase the heat, add salt, and stir-fry evenly. After 15 seconds, add cooking oil and stir-fry until done.

Purple-backed Sunflower with Liver

Ingredients

Purple-backed Sunflower,Pork Liver,Salt,Ginger,,Shaoxing wine,Sesame Oil, Cornstarch, Cooking Oil.Method1. Soak the pork liver in water for one hour, and discard the water three times.

2. Cut into triangles, wash clean with water, add Shaoxing wine, soy sauce, sesame oil, and cornstarch, and mix well. Marinate for 10 minutes.

3. Heat the cooking oil in a pan until it's 80% hot, add ginger slices or ginger shreds, and sauté until fragrant. Remove.

4. Add the marinated pork liver, reduce the heat to medium, and quickly stir-fry the pork liver until it turns golden brown. Immediately remove.

5. Sauté the red wind greens in the remaining oil until cooked, add appropriate amount of salt, and stir-fry evenly.

6. Pour in the pork liver, add a spoonful of Shaoxing wine, and stir-fry immediately until cooked.

Minced Garlic and Purple-backed Sunflower

Ingredients

Purple-backed Sunflower, Garlic, Salt, Chicken Powder, Cooking Oil, Sesame Oil.

Method

1. Wash and prepare all ingredients. Wash and drain the purple-backed sunflower, and mince the garlic.

2. Add cooking oil to a pan, heat over medium heat, and bring to 5 layers. Add minced garlic and sauté to release its fragrance.

3. Add the purple-backed sunflower, increase the heat, and stir-fry briefly. Add salt and chicken powder for seasoning.

4. After stirring evenly, add a few drops of cooking oil and stir-fry until done.

Add purple back flower, stir-fry over high heat for a moment, add salt and chicken powder to season.

After stirring evenly, add a few drops of fragrant oil within 10 seconds, stir and serve.