Chinese-style stew of winter melon and pork
The salt content of the mustard greens is used as the base of the seasoning. The saltiness will vary depending on the mustard greens you use, so please taste and adjust the amount of salt accordingly
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
Heat a frying pan over high heat and fry the pork belly
3
Chop the white onion, ginger, and pickled mustard greens, add them to the frying pan, and stir-fry briefly
4
Add Shaoxing wine, Chinese soup, and sliced winter melon, cover with a lid, and simmer for about 3 minutes
5
Remove the lid and add salt and pepper to taste. Add the water-dissolved potato starch to thicken the sauce, then drizzle with scallion oil and remove from the heat
6
Serve in a bowl and it's finished.
Ingredientsfor 4 people
-
- Winter melon
- About 300g
-
- Chinese soup For pre-boiling
- Appropriate amount
-
- kelp For pre-boiling
- A little
-
- sliced pork belly. Uses
- 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
-
- green onion oil For finishing with
- 1 tablespoon
[PR]
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