When it comes to wax gourd, I don't like it very much. I think this kind of food is too insipid and tasteless, so I don't like it all the time. However, my best friend recommended another method of wax gourd to me yesterday. I suddenly realized that wax gourd can also make dishes with such strong taste!
Methods: 1. Prepare two pieces of old wax gourd. How to judge whether it is old or tender? The skin is white and the inner seed is mature and full
2. Prepare pork, ginger, pickled peppers and chopped peppers
3. Wash wax gourd, peel and seed, cut into thick slices; thin slices are not delicious
4. Cut the streaky pork into thick silk and fry it into slices
5. Prepare water starch
6. Stir fry in a wok, heat oil in a small heat, stir fry until red oil comes out
7. Add shredded pork and ginger, stir fry until the meat changes color
8. Add wax gourd and stir fry well
9. Add soy sauce and stir fry evenly
10. Add the right amount of boiling water, not too much, not more than 1 / 3 to half of the wax gourd, wax gourd will water
11. At the same time, add pickled peppers, bring to a boil over high heat, cover the pot and simmer until the wax gourd is ripe
12. Finally, thicken the sauce with water starch until the soup is thick. If the mouth is heavy, salt can be added to the pickled pepper wax gourd. Compared with other pickled pepper dishes, it may add a fresh taste. So how can the small freshness retained under such a heavy taste not make people excited? Its nourishing function of wax gourd is also good yo!