1. Kaiyang soak in water for a while, and slice the winter melon
2. Stir-fry first, add a little cooking wine (if you want to add green onion and ginger, you can stir-fry with green onion and ginger first, and then open the ocean)
3. Add the winter melon and stir fry so that the winter melon is covered with oil.
4. Add a little water and then add salt and chicken essence (the chicken essence can also be omitted)
5. Cover with low heat and cook until the winter melon is transparent, then turn on high heat, pour in the water starch to thicken it, if the water has been harvested and it is relatively dry, you don’t need to use water starch.
6. carry out
Tips:Kaiyang means that you don’t add too much shrimp water. Finally, if there is more soup in the pot, you can use water starch to thicken. I personally think that the winter melon will be more flavorful after thickening. I didn’t put the onion and ginger. I think it’s better to keep home cooking as simple as possible. Since the freshness of seafood is enough, you don’t care about chicken essence.
