2. Let the water enter it completely, and then pour a small amount of oil into the pot.
3. Put the blanched jackfruit core into the pot and fry for 20 minutes on low fire, during which a small amount of salt can be added to taste.
4. Then pour into a bowl, cool, peel and serve.
Jackfruit is a paramita plant of Moraceae, which is born in tropical forests and river banks in Southeast Asia and distributed in Fujian, Guangdong, Guangxi and Hainan. Jackfruit is moderately drought-tolerant, often loses fruit after a long drought, and has low requirements for soil. It is an evergreen tree with a height of 10 ~ 20m and a DBH of 30 ~ 50cm. Stipules hold stems in a ring shape with obvious scars; The leaves are leathery, spirally arranged, ovoid or obovate, with blunt or acuminate apex, wedge-shaped base and full mature leaves; Chrysanthemum fruit is oval to spherical, or irregular. Paramita is a tropical tree species with fruits, woody grains and precious wood. Fast growth, beautiful appearance and high fruit yield. The fruit is very big, 15-20kg, and generally weighs 7.5- 10kg, so it is known as the king of fruits. The wrapped meat of mature fruit is rich in sugar and vitamin C, and it is a sweet and excellent fruit. It can also be used to prepare drinks, or to make dried fruits, canned foods and brewed fruits. Kernel accounts for 15-30% of the total weight of fruit, with high starch content, and tastes like chestnuts when fried or boiled.