Stewed pork with white gourd(yue cai rou men dong gua )

Stewed pork with white gourd

Introduction:

"Wax gourd is mainly produced in summer. It's called wax gourd because when it's ripe, there is a layer of white powder on the surface, just like the frost in winter. That's also the reason. Wax gourd is also called white gourd. Wax gourd is cold and sweet in nature. It can clear away heat and produce fluid. It can be used in summer

Production steps:

Step 1: peel the seeds of wax gourd, put a flower knife on the skin and cut into pieces.

Step 2: put the skin of wax gourd down into the pot and fry it over low heat.

Step 3: add star anise and fry until the wax gourd is golden.

Step 4: grill the fried wax gourd by the side of the pot, put oil in the middle, add ginger and onion, and stir fry until fragrant.

Step 5: add salt, cooking wine and starch to stir fry pork until discolored.

Step 6: stir fry shredded meat and wax gourd, add salt and soy sauce.

Step 7: add appropriate amount of water, stew until the wax gourd is soft and rotten, dry the soup, add chicken essence and pour a little sesame oil out of the pot.

Materials required:

Lean pork: moderate

Wax gourd: moderate

Star anise: right amount

Ginger: right amount

Scallion: right amount

Starch: appropriate amount

Sesame oil: appropriate amount

Salad oil: right amount

Salt: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Cooking wine: moderate

Note: peel the wax gourd and then put a flower knife on the peeled side, which is convenient to taste; when frying, first decoct the peeled side of the wax gourd until it is golden, and then stir fry.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yue Cai Rou Men Dong Gua