Ingredients: wax gourd 400g.

Accessories: bacon150g

Seasoning: 5 grams of monosodium glutamate and 25 grams of salad oil.

The practice of wax gourd bacon:

1. bacon (with some oil and skin, preferably pork with pork ribs) is cut into cubes with a thickness of 0.5cm, a width of1.5cm and a length of 2cm;

2. If it is raw bacon, it should be cooked with water and not steamed;

3. Wax gourd is also cut into small squares similar to bacon;

4. Put the pot on a strong fire, pour in the oil, put the wax gourd pieces into the oil when the oil temperature is 50%, and leave the pot away from the fire to make the wax gourd pieces "overflow" in the oil for 20 seconds (to accelerate the ripening of the wax gourd and remove some water from the wax gourd), and then take it out;

5. Pour out the oil in the pot, add the wax gourd, add 250g of boiling water, bacon soup and bacon pieces, and cook with low fire until the wax gourd is ripe;

6. When the water is dry, add monosodium glutamate, stir well, and put it on the plate.