Chinese-style stew of winter melon and pork
The salt content contained in the sari is used as the base for the seasoning. The salt strength will vary depending on the sardine you use, so adjust the amount of salt while tasting it.
How to make it
1
Peel the winter melon, cut it into blocks, and boil it in Chinese soup with kelp for about 30 minutes. Then leave at room temperature and cook with the residual heat.
2
Place a frying pan over high heat and fry the pork belly.
3
Chop the white onions, ginger, and clams, then add them to a frying pan and fry them quickly.
4
Add Shaoxing wine, Chinese soup, and chopped winter melon, then put a lid on and simmer for about 3 minutes.
5
Remove the drop lid and add salt and pepper to taste. Add water-soluble potato starch to thicken it, then add scallion oil to finish off and remove from the heat.
6
Serve in a bowl and it's finished.
Ingredients for 4 people
-
- Winter melon
- About 300g
-
- Chinese soup for boiling
- Appropriate amount
-
- For boiling kelp
- A little
-
- Use pork belly
- 60g
-
- White leek
- 5g
-
- ginger
- 5g
-
- Zaay
- 20g
-
- Shaoxing wine
- 1 tablespoon
-
- Chinese soup
- 200cc
-
- salt
- A little
-
- Pick it
- A little
-
- Water-soluble potato starch
- A little
-
- For finishing on scallions
- 1 tablespoon
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