Braised winter melon and pickled mustard greens
Winter melon has little flavor and is said to be a vegetable that is enjoyed for its texture. The saltiness of the pickled mustard greens makes the light winter melon taste exquisitely delicious
How to make it
1
Peel the winter melon and remove the pith, boil it until it is soft enough to pierce with a bamboo skewer, then cut it into irregular pieces
2
Heat 100cc of salad oil in a frying pan, quickly fry the seasoned pork, then drain the oil
3
Heat 1 tablespoon of scallion oil in a frying pan and fry the white onion, ginger, and desalted pickled mustard greens
4
Once the aroma comes out, add the sake, Chinese soup, and winter melon, cover, and simmer
5
Once the flavor has soaked into the winter melon, add the parboiled pork and stir-fry until the moisture evaporates. Thicken the sauce lightly with water-dissolved potato starch, season with salt and sugar, and finish by adding a drizzle of scallion oil
Ingredients for 2 people
-
- the winter melon until a bamboo skewer can be inserted.
- 150g
-
- Salad oil
- 1 tablespoon
-
- Pork (seasoned) thigh meat, cut into bite-sized
- 60g
-
- You can also use green onion oil
- 1 tablespoon
-
- white leeks roughly
- 1 tsp
-
- the ginger roughly
- 1 tsp
-
- Thinly sliced desalted pickled mustard
- 50g
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- Water-soluble potato starch
- 1/3 tsp
-
- salt
- Small amount
-
- sugar
- Small amount
-
- For finishing on scallions
- 1 tsp
[PR]
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