1. Cut the winter melon into balls, or use a digging spoon to dig into balls. I cut them with a knife. First cut into squares, then cut off the edges and corners. It is not too round, but it is not important. It is delicious. , Turn on high heat, put 2 tablespoons of sugar and 3-4 slices of ginger, and burn until the sugar turns brown;
2. Pour the winter melon balls, and use a spatula or spoon to turn in the pot a few times;
3. Pour in half a bowl of water, harvest to medium heat, cover and cook until winter melon is transparent;
4. When boiling winter melon, you can start to make a bowl of juice. Put 1 tablespoon of oyster sauce in the bowl of juice, 1/2 teaspoon of sugar, 1/4 teaspoon of pepper, half a bowl of water or stock, 1 teaspoon of cooking wine, and 1 teaspoon of corn starch. Stir well ; (The oyster sauce I use is saltier, so I don’t need salt or light soy sauce)
5. After the winter melon is ripe, set it aside, put a bowl of juice in the pan, and burn it until it foams, and it has the feeling of "air-topped spoon";
6. Pour in the winter melon, stir evenly, sprinkle a little sesame oil, go for a few more strokes, and serve.
Tips:Different brands of oyster sauce have different saltiness. It is best to taste it first. If the oyster sauce is salty or saltier, please reduce the amount of salt or light soy sauce.
