1, prepare the ingredients, gourd one to peel the outer skin clean, cut down half spare. Then break the gourd into four halves, remove the flesh of the melon diagonally cut into slices, red pepper a first cut to remove the tip, and then from the middle of the broken, remove the seeds and cut into diamonds and gourd together used to match the color. Tomato a cut into an even size of the roller blade pieces, a few pieces of garlic cut into slices and tomatoes together.

2. After the ingredients are ready, we blanch the gourd, add the right amount of water to the pot, boil the water over high heat, pour in the cut gourd and red pepper, blanch for about 40 seconds, gourd breaks after the pouring out of the water with water to cool down and standby, water rinse can make the gourd more crispy texture.

3. Burn the oil in the pan, when the oil is hot, put a few dried chili peppers to burst the flavor, pour in the cut tomatoes and garlic slices, quickly stir-fry the red juice of the tomatoes, pour in the gourd, water control, stir-fry evenly, then drizzle 5 grams of white vinegar, highlighting the acidic taste, the white vinegar into the timing of the early point.

4, add 2 grams of salt, 1 gram of chicken powder, a little sugar to refresh, upside down stir-fry to the ingredients to taste, and then drizzle a little bit of oil to brighten up the color, turn it over and then you can out of the pan on the plate.