Gourd is one of our common vegetable ingredients, there are many ways to do it, today we share a meat foam gourd practice, more flavorful than stir-fried gourd. Without further ado, let's get started.
First of all, a piece of pork, first cut into slices, and then change the knife into meat grain.
Gourd a, peel the skin, cut into a few small pieces.
Remove the flesh from the melon and cut it into thick strips.
Place in a basin with water to soak.
Small slices of red pepper, cut into julienne strips.
Slice a section of white onion and cut into chopped scallions.
A small piece of ginger, cut into ginger slices, and then cut into thin julienne.
A few cloves of garlic, cut into garlic slices .
All the ingredients are ready, the following we blanch the gourd. Boil water in the pot, add salt 2 grams, drizzle a little vegetable oil, add a little white vinegar, blanch the gourd and red pepper flakes together, gourd blanching in the back of the fast frying, raw and cooked can be consistent .
After the water boils, pour in the gourd and blanch it quickly, then fish it out and rinse it with cool water (cool water rinsing makes the greens taste more crispy).
Next start cooking . Heat oil in a wok, fully slide the wok and pour out the hot oil into the cool oil. Hot pan cool oil stir fry minced meat is not easy to stick to the pan, pour in the minced meat quickly stir fry, stir fry the minced meat.
Pour in the oyster sauce, add a little cooking wine, pour in the old pump to improve the color, pour in a little water.
Stir fry the seasonings, pour in the chopped green onion, ginger and garlic, and stir fry the aroma. After the minced meat is stir-fried until raw, pour in the gourd.
Add a bit of vinegar, add 2g of salt, 1g of chicken powder and 2g of sugar. Stir-fry to dissolve the seasoning, then hook in a little water starch, so that the seasoning and ingredients can be better integrated.
Before cooking, drizzle in a little oil to brighten the color. Then, it can be out of the pot to plate.