Cat daddy dishes are delicious.

Maobabacai is a plant of the Lamiaceae family. It is aromatic, also known as pai herb, lala incense, wormwood, wormwood, etc. It is generally a wild spice added when stewing fish in the local area. Perennial herb, 0.5~1.5m tall. The stem is erect, with short fine hairs on the upper part. The petiole is 1.5~3.5cm long; the leaves are heart-shaped oval or oblong-lanceolate, 4.5~11cm long, 3~6.5cm wide, the apex is tail-shaped and long-acuminate, the base is slightly heart-shaped, with coarse teeth on the edge, and microscopic growth on the lower surface. pubescent.

The inflorescences are multi-flowered, forming terminal dense cylindrical false spikes on the main stem and lateral branches; the bracts are linear-lanceolate; the calyx is tubular inverted cone, glandular pubescent. And small yellow glands, throat slightly oblique, calyx teeth 5, triangular-lanceolate; corolla is puberulent outside, upper lip slightly concave, lower lip 3-lobed, middle lobe larger; stamens 4, two strong, protruding Corolla external; style apex 2-lobed. The small nut is oval and oblong, with a ribbed belly. The flowering period is from July to August, and the fruiting period is from September to October.

How to eat cat daddy dishes:

1. In spring, when the artemisia is at its tenderest, it is harvested and steamed with eggs and eaten with sauce. The taste is very fresh.

2. You can also use the fried sauce directly to dip other ingredients.

3. For older people, mugwort can be stewed with shredded potatoes to make a delicious soup.

4. The ultimate way to eat it is to stew fish with mugwort, a pot of wild fish from the reservoir and handfuls of mugwort, which everyone at the table was full of praise for. The most famous "Qingling Live Fish" uses mugwort as the main seasoning. Most stew restaurants in Northeast China use mugwort as a seasoning.