1. A piece of winter melon. (Dosage can be determined according to your needs)
2. Peel the winter melon and cut into square cubes, slice the ginger, cut the red pepper into small circles horizontally, and cut the garlic into small circles.
3. A piece of pork belly (the amount depends on each need)
4. Cut the pork belly into half-inch-wide cubes.
5. Put the oil in the hot pan, put a little more, and when the oil is 60% hot, add the pork belly and over the oil.
6. When the pork belly becomes like this, take it out and put it aside in a bowl.
7. Then put the diced winter melon in the oil pan for oiling.
8. When the surface of the winter melon turns pale yellow, remove it and put it in a bowl.
9. Pour out the excess oil, leave some bottom in the pot, stir fry the ginger, garlic, and red pepper together.
10. Put the oiled pork belly and winter melon in the pot and turn over twice, add water (with broth and broth) and simmer over high heat.
11. When the water in the pot is two-thirds dry, add salt, white pepper powder, and a little chicken essence, stir-fry well, and transfer to a plate. Sprinkle some green onions to garnish.
Tips:When meat and wax gourd are over-oiled, they may be fried in oil due to the moisture, so it will be much better to sprinkle some salt in the oil. Be careful and careful.
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