The melon skin is thin and fleshy, and the taste is fresh and tender. Mushrooms are delicious and fragrant. Sauté ed shredded pork with melon and mushroom is fresh and delicious, with unique flavor and rich nutrition. The following introduces the common practice of stir-frying winter melon and mushrooms with meat.

Tools/Materials Pork 100g, Zucchini 150g, Lentinus edodes 150g, and appropriate amount of dried pepper.

Onion, ginger, garlic, salt, monosodium glutamate, pepper, dried pepper, starch, cooking wine, soy sauce, oyster sauce and oil.

0 1 pork is rinsed with water, drained and shredded.

Wash cantaloupe with clear water, control moisture, and cut into pieces (cantaloupe is tender and needs no pulp).

Wash the mushrooms, control the moisture, and cut into pieces.

Wash the dried red pepper with clear water, control the moisture, and cut into sections with an oblique knife. Cut onion, ginger and garlic into sections for later use.

Put a spoonful of starch in the bowl, add water and make it into a thin paste.

Blanch the mushrooms with water, boil them, put them in the pot 10 second, take them out, cool them with cold water, and drain the water.

Heat the oil in the pan. When the oil is hot, add the pepper and the shredded pork and stir fry.

Stir-fry until the color of shredded pork is slightly white, add cooking wine, a little soy sauce, onion, ginger, garlic and dried red pepper, then add mushrooms and stir-fry.

Stir-fry mushrooms and melons, add a spoonful of oyster sauce and a little salt.

10 stir-fry until the cantaloupe is cut, add the prepared sauce, add monosodium glutamate when the sauce is sticky, turn off the fire and take out the spoon.