Raw materials: 500g of lean pork, 50g of Yimen green lobster sauce150g, 50g of watermelon.

Seasoning: dried pepper 10g, onion 30g, salted soy sauce 30g, refined salt 5g, monosodium glutamate 1g, broad bean gouache 10g, cooked lard 10g.

Method:

1. Chop the lean pork into minced meat. Peel, wash and shred watermelon. Remove the seeds from the dried chilli fruit, cut it into 5 mm long sections, and cut the onion into powder.

2. Stir-fry the wok, inject 70g cooked lard, fry the chilies, then add minced meat and stir fry, then add shredded watermelon, chopped green onion and Yimen lobster sauce and stir fry. Mix broad bean gouache, salty soy sauce, refined salt and monosodium glutamate into thick sauce in a small bowl, put it in a pot, and pour 30 grams of cooked lard into the pot, and serve.

Features: This dish is dark brown in color, fresh and tender in texture, salty and fragrant in taste. This is a main course with rice.