Braised winter melon and pickled mustard greens
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
Heat 100cc of salad oil in a frying pan, quickly fry the seasoned pork, then drain the oil
Heat 1 tablespoon of scallion oil in a frying pan and fry the white onion, ginger, and desalted pickled mustard greens
Once the aroma comes out, add the sake, Chinese soup, and winter melon, cover, and simmer
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
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- the winter melon until a bamboo skewer can easily pierce it.
- 150g
-
- Salad oil
- 1 tablespoon
-
- Pork (seasoned), thigh meat, cut into bite-sized pieces.
- 60g
-
- Scallion oil or salad oil can also be used.
- 1 tablespoon
-
- white onion Roughly chopped
- 1 tsp
-
- ginger Roughly chopped
- 1 tsp
-
- mustard greens Salt-free pickled
- 50g
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- Water-soluble potato starch
- 1/3 tsp
-
- salt
- Small amount
-
- sugar
- Small amount
-
- green onion oil For finishing with
- 1 tsp
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