Braised white gourd with black bean sauce(dou chi shao dong gua )

Braised white gourd with black bean sauce

Introduction:

"Douchi is a specialty of Yangjiang, Guangdong Province, where I am now. Today, I'm going to make this stewed wax gourd with Douchi for you, so that you can enjoy the heat clearing and heat relieving effect of wax gourd and eat more rice. The sauce flavor of Douchi is easy to eat."

Production steps:

Step 1: Vegetables: a piece of wax gourd and a piece of pepper

Step 2: peel the wax gourd after washing, and then cut it into large pieces

Step 3: take a piece of wax gourd and cut it vertically with a flower knife 0.5cm deep and 0.5cm apart (as shown in the picture)

Step 4: cut the wax gourd horizontally in the same way to form a net flower knife

Step 5: wash and reserve after cutting

Step 6: green pepper cut into circles, garlic cut, Douchi wash standby

Step 7: pour two spoonfuls of oil into the pot, add wax gourd and stir fry

Step 8: fry until the surface of wax gourd is yellowish

Step 9: set aside the fried wax gourd, add Douchi and garlic, stir fry until fragrant

Step 10: pour in a small amount of water or stock, the amount of water can be level with wax gourd, add a little salt

Step 11: turn to low heat and simmer until the wax gourd is soft and rotten, then add a little chicken essence

Step 12: add the green pepper ring into the pot to break the raw, then out of the pot

Materials required:

Wax gourd: one piece (2cm thick)

Pepper: one

Douchi: half a bowl

Garlic rice: right amount

Note: 1. If you like the taste of Douchi, you can put more salt, so you can put less salt. Douchi is not very salty, and you are not afraid of it. The idea is that the sauce flavor is strong. 2. Cut the wax gourd into a net shape. The flower knife is easy to cook and taste, but the flower knife should not be too deep, otherwise the boiled wax gourd is easy to scatter, too shallow and not easy to taste. 3. The Douchi soup is very black, so there is no need to add soy sauce and other seasonings.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Dou Chi Shao Dong Gua