condiments

watermelon

one half

condiments

oil

Proper amount

salt

Proper amount

(edible) auricularia auricula

Proper amount

verdant

1 tree

white vinegar

Proper amount

green pepper

two

Red pepper

three

step

1. Dig the watermelon red pulp with a ball digger or spoon and take it out.

2. Peel off a hard layer of watermelon Tsing Yi.

3. Cut into thin slices, put them in a pot, add appropriate amount of salt, and marinate for 5 minutes to remove the fishy smell of watermelon (the pickled watermelon will be crisp to eat, removing the fishy smell and some sweetness).

4. Put cold oil in a hot pot, add dried red pepper and stir-fry, then add a small amount of chopped green onion and stir-fry.

5. Control the pickled watermelon slices and pour them into the pot, add a little white vinegar and stir fry (it must be white vinegar if you want to look good, and you can use balsamic vinegar if you don't mind the dishes).

6. Stir-fry until half-cooked, add shredded green pepper and black fungus and stir-fry for about 40 seconds.

7. Taste the salt in the dish. If it is short, you can add some salt, a little chopped green onion and a little pepper and stir-fry for a few seconds, then you can eat it inside and out! (Pepper is put in order to make red pepper more spicy. If you can't eat anything too spicy, you don't have to put pepper, and you don't have to save the red pepper war. By the way, I'll tell you a little secret. Pepper will be hotter when it meets dried red pepper.

skill

1. Pickled watermelon will be crisp to eat, and the fishy smell and some sweetness can be removed.

2. Pepper is put in order to make red pepper more spicy. If you can't eat too spicy, you don't need to put pepper.