Chinese Food
Braised winter melon
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This dish was eaten in Hunan restaurant. It's old Ganma. There's no old Ganma at home. It's replaced by Douban sauce. It's delicious. It's winter melon season. It's simple and delicious. Enjoy it.
Cooking ingredients
Cooking Steps
Step1:Wax gourd is cut with a knife, peeled and slice
Step2:Put oil in the pot, stir fry a clove of garlic, add pepper and bean paste, stir fry twice, and then pour in the wax gourd. Add a little chicken essence and delicious food, stir fry for a while, and then add water in the pot. The water volume can just end over the wax gourd. Cover the pot cover. Open the cover in the middle and stir fry for two or three times, so as not to make the paste pot taste better.
Step3:When the juice is almost dry, open the lid and stir continuously. When the juice is almost dry, you can put it on the plate
Cooking tips:I use chopped peppers. It's OK to use dry peppers without chopped peppers. Because chicken essence soy sauce and bean paste are all salty. There's no need to put salt. I think this saltiness is enough. You can taste it when you leave the pot. If it's not salty enough, you can add a little soy sauce to make dishes delicious.
