Wax gourd, alias white melon and white melon peel, is mainly distributed in other tropical regions of Asia, and contains a lot of protein, sugar, a small amount of minerals such as calcium, phosphorus and iron, and various vitamins and other nutrients, which can clear away heat and promote diuresis, reduce swelling and detoxify, promote fluid production and relieve annoyance, and benefit gallbladder; It has good medicinal value for obesity, renal edema and cancer.
Wax gourd contains more vitamin C, higher potassium salt content and lower sodium salt content, which can be eaten by patients with hypertension, kidney disease, edema disease, etc., and can achieve the effect of detumescence without hurting healthy qi.
foodstuff
Ingredients
pork belly
200 grams
wax gourd
250 grams
ingredients
scallion
1 segment
ginger
1 block
salt
3 grams
Zanthoxylum Bunge
of appropriate amount
light soy sauce
3 spoons
dark soy sauce
Proper amount of drops
white sugar
1 spoon
step
1. Prepare ingredients: pork belly, wax gourd, onion, ginger and pepper.
2. Peel the wax gourd and cut it into pieces.
3. Pork belly is cut into thick chunks.
4. Cut the pork belly into a pot of cold water, put a proper amount of pepper and shredded ginger, and boil it in water to remove the black powder.
5. Wash the pork belly.
6. Fry on low heat until the meat is oily and brown.
7. Stir-fry the meat, add the onion, ginger and pepper and stir-fry until fragrant.
8. Pour in the soy sauce, stir-fry the soy sauce and color.
9. Pour in water that is not over the meat, and turn to a high fire to boil.
10. Cover the pot, boil and simmer for 30 minutes.
1 1.30 minutes later, pour in the wax gourd pieces.
12. Add salt and sugar, mix well, cover the pot and simmer for 8 minutes.
13. When the soup is thick, turn off the heat and take out the pot.
14. Sprinkle chives after serving.
Tips
Onion and ginger should be minced. I forgot to give a hint in the step. Let's talk about it here.
White sugar is for freshness, so there is no need to put more.
Pork belly is suitable for cutting into large pieces, and cold water should be used to remove the black powder and fishy smell, so that the meat is soft and tender.
If you like soft meat, you can increase the cooking time.
If you like the chewy taste, you will reduce the time.
Finally, leave a proper amount of soup, bibimbap will be very fragrant.