Braised pumpkin with bone and ginseng(gu tou can shao nan gua )

Braised pumpkin with bone and ginseng

Introduction:

"The bone ginseng was given to me by my classmates when I was studying in Kunming. It's the taste of Xiaojie in Chongming County, Kunming city. All ethnic groups in Yunnan have the custom of making bone ginseng, but the taste is different in different places. Some places are pickled with pottery pots, and some places are sealed with leaves. Bone ginseng is made of pork ribs. Take the pork ribs and chop them into meat paste with a chopper. Put in the ingredients such as local wine, pepper, Chinese prickly ash, ginger, garlic and refined salt. Stir and knead them well and put them into a ceramic can for pickling. It is suitable for steaming, boiling, frying, stewing and cooling. It is delicious and has strong national flavor. My family usually use it to cook vegetables or noodles, or cook with vegetables. Bone ginseng contains calcium and a variety of rich nutrients. It can promote the healthy growth of children and has the effect of treating osteomalacia

Production steps:

Step 1: peel and cut the pumpkin into small pieces.

Step 2: slice ginger and scallion, and prepare some bone ginseng.

Step 3: heat up the frying pan, heat up the oil, add ginger and scallion, stir fry until fragrant.

Step 4: add pumpkin and stir fry.

Step 5: pour in a small bowl of water and bring to a boil.

Step 6: add the bone ginseng and cook it.

Step 7: add a little salt to the pumpkin and make it taste good.

Materials required:

Pumpkin: 300g

Bone ginseng: 50g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

MSG: right amount

Note: bone ginseng contains heavy salt, this dish does not put salt or less according to personal taste.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Gu Tou Can Shao Nan Gua