Pumpkin Pork

Name: Pumpkin Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork belly; 1/2 Chestnut pumpkin; 2 pieces Green garlic; 1 small piece crystal sugar; 2 pcs star anise; 1 piece Cinnamon; 2 tablets Bay leaf; 3 slices Sliced ginger; 1 tablespoon White wine; 1 tablespoon Soy sauce; Some Oil salt

by Scarlett WH

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Chestnut squash is named after it has a chestnut-like fragrance. Although it is more expensive than ordinary pumpkins, it is loved by everyone because of its beautiful and eye-catching skin color, thick flesh, fine texture, smooth taste, and sweet and powdery quality.

Eating more pumpkin is delicious, especially pumpkin is rich in vitamins A and D; vitamin A can protect our gastrointestinal mucosa magical effect; and vitamin D can promote the absorption of calcium and phosphorus, and then play a role in strengthening bones and muscles. It has a certain preventive effect on myopia in young people and osteoporosis in middle-aged and elderly people. Therefore, pumpkin is more suitable for children and the elderly to eat.

Today, I will use pumpkin and pork belly to cook together. The meaty aroma of pork belly and the sweetness of pumpkin blend together. Pumpkin absorbs the aroma of meat. It is floury and waxy, fragrant and sweet. It is more delicious than meat. If you don’t believe me, come and taste it. taste. "

Pumpkin Pork

1. Prepare raw materials;

2. Put the pork belly in cold water, add a few slices of ginger and a little white wine; after blanching, rinse off the foam;

3. Put an appropriate amount of oil in the pot, add rock sugar to stir fry;

4. Stir fry continuously until the rock sugar is completely melted and add the blanched pork belly;

5. Stir-fry the pork belly continuously until the fat comes out and the surface is slightly yellowed, then add the aniseed and stir-fry;

6. Stir-fry the aroma and then add the cooking wine and stir-fry;

7. Stir-fry for a few times, then add appropriate amount of boiling water, cover and simmer for 15 minutes;

8. Pour in the prepared pumpkin cubes,

9. Cover and simmer for another five minutes;

10. Collect the juice over high heat and add some salt to taste;

11. Add green garlic leaves and stir-fry evenly before serving;

12. Into a bowl.

Tips:
1. When blanching pork belly, add ginger slices and white wine to help remove the smell; 2. Stir-fried rock sugar with sugar can make the finished product brighter. Be careful not to fry the rock sugar. Slowly fry on low heat until it is completely melted; 3. Stir-fry pork belly with stir-fry Stir-fry slightly burnt, let the oil part inside stir fry out, so that it will taste oily and not greasy.