Pumpkin Crisp

Name: Pumpkin Crisp
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some pumpkin; Some Pork loin; Some shallot; Some Batter; Some star anise; Some Soy sauce; Some salt; Some Cooking Wine

by A Apple Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

On weekends, my mother would often make fried tenderloin for me, and pack the rest to go home after eating. Usually I put it in the freezer. When I want to eat meat, I take it out, throw it in the pot, and stew crispy meat. There are many dishes that can be matched. This time, I use home pumpkins.
I remember that when I was in middle school, my parents were busy with work. I often threw a few pieces of fried meat in the pot, and then put it with vermicelli and cabbage, and stewed it in a hot pot. At that time, the meat used was pork belly, which was better Fine meat, more fragrant. "

Ingredients

Some Pumpkin
Some Pork Loin
Some Shallot
Some Batter
Some Star Anise
Some Soy Sauce
Some Salt
Some Cooking Wine

Pumpkin Crisp

1. Tenderloin or sirloin is cut into slices with soy sauce, cooking wine, and salt to taste.

2. Stir in an appropriate amount of batter.

3. Fry into the oil pan until the surface is slightly yellow, remove and fry again.

4. Take the leftover fried meat out of the refrigerator and set aside.

5. Put the fried meat in the pan and add the right amount of water.

6. Add star anise.

7. Add soy sauce to a boil over high heat, turn to medium heat and simmer.

8. Add salt to taste.

9. Peel the pumpkin and cut it into pieces with a hob.

10. When the meat is tender, add the pumpkin.

11. Turn to medium heat and simmer.

12. When the meat is tender and the pumpkin is soft, add chopped green onion and season it out.

Tips:
1. The meat can be fried more at a time, put in the refrigerator, take it out and boil it directly, and match it with vegetables that it likes.

2. Use pork belly to make it softer and more fragrant.