Braised winter melon with pork belly
Ingredients: chicken essence
Recipe Recommendations
- winter melon appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Braised winter melon with pork belly
1
A piece of wax gourd. (The amount can be determined according to your needs)
2
Peel the wax gourd and cut it into square dices, slice the ginger, cut the red pepper horizontally into small circles, and use several knives to cut the garlic.
3
One piece of pork streaky pork (the amount depends on your needs)
4
Cut the pork belly into diced pork half-inch wide.
5
Put the oil in the hot pan, put in a little more, and wait until the oil temperature is 60% hot, add the pork belly to soak the oil.
6
When the pork belly becomes like this, take it out and use a bowl to put it aside.
7
Then put the diced winter melon in an oil pan to grease it.
8
When the surface of the wax gourd turns light yellow, remove it and place it in a bowl for later use.
9
Pour out the excess oil, leave some bottom in the pan, add ginger, garlic, and red pepper to the pan and stir-fry.
10
Put the oiled pork belly and wax gourd into the pan and turn twice, add water (add stock if there is stock) and simmer over high heat.
11
When the water in the pan is two-thirds dry, add salt, white pepper powder, and a little chicken essence, stir-fry well, remove from the pan and serve on a plate. Sprinkle with some green onions to garnish.Braised winter melon with pork belly Make Tips
Meat and wax gourd may be fried when they are in oil due to moisture. Sprinkle some salt into the oil will be much better. Be sure to pay attention and be careful.