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.
