1. Wash the gourd, peel and cut into pieces.
2. Peel the pork belly and cut into thick slices, mince garlic, mince ginger, mince dried chili, and mince scallion.
3. Pour edible oil into the pot, high heat, immediately pour in the pork belly and stir fry. After the color changes, add white sugar and fry until the meat is slightly yellow.
4. Stir-fry the pork belly and add the green onion, ginger, garlic and dried chili.
5. Then add the dark soy sauce and stir-fry well.
6. Spread the gourd evenly on the meat, pour 200 ml of water (you don't need too much of the meat that has not passed the bottom layer), add salt and chicken essence, cover the lid, and simmer for 13 minutes on medium heat.
7. When the moisture in the pot is fast drying, turn off the heat and stir fry evenly.
8. Turn off the heat and serve.
Tips:You don't need too much water when adding water, because the gourd itself has a lot of water.
