Ingredients: 750g green pumpkin.

Seasoning: 50g of Chili oil, 3g of pepper noodles, 2g of salt, 5g of chicken essence 1g, 5g of soy sauce, 5g of sugar, 5g of rice vinegar, 3g of salad oil and 3g of chopped green onion 10g.

Practice: Wash the wax gourd first, then cut it into thick shreds with a knife, put it in a basin, sprinkle salt and marinate for about five minutes to taste, and drain the water.

Then, put red pepper, soy sauce, Chili noodles, chicken essence, white sugar, rice vinegar and salt into a bowl and mix them evenly into hemp-flavored juice.

Pour cold water into the pot to boil, then pour in shredded wax gourd, cook until it breaks, immediately pick it up, put it in a basin and break it up, sprinkle a little salad oil, adjust the humidity to the cold salad, then put it on a plate and mix it with sesame juice. Serve.

Practice steps

1. Cut the zucchini into pieces of moderate size.

2. Cut the onion, ginger, garlic and dried pepper into sections for later use.

3. Pour a small amount of peanut oil into the pot. When the oil is 60% to 70% hot, add the pepper granules and stir-fry them back and forth with low fire to get the smell of pepper. Pay attention to the heat, so as not to fry the pepper particles.

4. Then add onion, ginger, garlic and dried Chili and stir-fry together to get the fragrance.

5. Add zucchini and continue to stir fry and change the fire. At the same time, add a proper amount of salt and soy sauce, add a small amount of water, cover the pot and stew for three minutes, stir again and continue to stew for three minutes. Turn off the fire and load the plate.