Foreword

Zucchini and pork neck are both my favorite ingredients. They are used to stir-fry meat slices. I feel that using pork neck tastes much better than tenderloin. Careful Dou Dear, you can tell the difference between the tenderloin and pork neck by comparing the stir-fried dishes of related meat slices.

Ingredients

Ingredients: 200g zucchini, 100g pork neck;

Accessories: appropriate amount of oil, appropriate amount of salt, 3g of ginger slices, 3g of garlic slices, white sugar 2g, 2g chicken essence, a little pepper, appropriate amount of starch

Sauteed pork neck with zucchini

1

Prepare the ingredients.

2

Cut the pork neck into 1 mm slices.

3

Put the meat slices into a seasoning bowl, add salt, sugar, chicken essence and pepper and mix well until the meat slices become sticky, then add starch, mix well again, and then pour Add a small amount of peanut oil and mix well to seal the oil, let it sit for 10 minutes to absorb the flavor.

4

Clean the zucchini, cut it lengthwise into four pieces, cut off the gourd with a flat knife, and then cut it diagonally into slices, as shown in the picture.

5

Heat the pot over high heat for 7 minutes, add in oil. After the oil is hot, add the meat slices in step 3 and stir-fry until the meat slices change color and then serve.

6

This is the state of the meat slices after oiling.

7

Turn on high heat, leave the tail oil, add ginger slices and garlic slices and sauté until fragrant.

8

Change the heat to medium, add the melon slices and stir-fry for a while, add an appropriate amount of salt to taste, and continue to stir-fry the melon slices until 8 minutes cooked (cut off), no need to add water or stock. , water seeps out from the melon slices.

9

Then proceed to step 6 and stir-fry the meat slices and melon slices evenly before serving.

10

Remove from the pan and tidy up slightly.

Tips

When handling zucchini, peel off the skin. The melon gourd must be cut off, because when it is ready to be cooked, the melon gourd will easily absorb the juice when it is overripe, and the color will be too different from the melon body, which will affect the appearance of the dish.