Braised Winter Melon with Chopped Pepper

Name: Braised Winter Melon with Chopped Pepper
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Winter melon; 50g Pork belly; 1 tablespoon Red chopped pepper; 5, 6 tablets Pickled Sansho; Some ginger; 2 tablespoons Soy sauce; 1 tsp Balsamic vinegar; Some Water starch; 2 tablespoons Cooking oil; Some salt; Some Sugar

by Celery

4.9 (1)

Favorite

13

Difficulty

Easy

Time

10m

Serving

2

A spoonful of chopped peppers and a few pickled sansho peppers turned the widowed winter melon into a spicy and enjoyable meal——"

Braised Winter Melon with Chopped Pepper

1. Peel the winter melon and cut into large thick slices;

2. Shred pork belly and slice ginger;

3. Raise the wok, heat the wok with cold oil, stir-fry the chopped peppers on low heat until the red oil comes out;

4. Add ginger slices, after the aroma is released, add pork belly and stir-fry until the shredded pork changes color;

5. Add winter melon, stir fry evenly, until the edges of the winter melon slices are slightly translucent;

6. Add proper amount of boiling water, and 1/3 of the winter melon is not over;

7. Add pickled mountain pepper, stir-fry evenly, boil on high heat, cover the pot, simmer on low heat until the winter melon is cooked;

8. Add soy sauce and vinegar to taste;

9. Add a little salt and sugar to taste;

10. Finally, add a small amount of water starch several times and push until the soup is slightly thick.

Tips:
1. Cut the wax gourd slices thickly, and don't stew it too badly. Keep a little bit of the sweet smell of wax gourd.

2. Adjust the spiciness by yourself. If you want to be more spicy, you can stir-fry the sansho pepper with the chopped pepper. The spiciness will be fuller. I can't eat too spicy, so I didn't stir-fried the sansho pepper.

3. Use your eyes carefully, the chopped pepper is very salty.