The black-hairy zucchini produced in the suburbs of Daliang is short and tender. The local people use this specialty to make a famous family dish-stuffed zucchini. Characterized by sweet, soft and smooth, sweet and delicious.

Ingredients: 2 uniformly striped Chihuahua, weighing about 1 kg, fresh shad meat150g, fat and lean pork 50g each, wet mushrooms, dried shrimps, wet squid and scallion 20g each, two soups 50g, egg white15g, and raw flour. _

Method:

1, chop the mud carp meat and lean pork separately, marinate the fat pork with wine, cut it into rice grains, and mix the three evenly. Add refined salt to tart it until it is gelatinous, add egg white, raw flour, wet mushroom grains, shrimp grains and squid grains, and then tart it. Add onion grains and mix well to make stuffing.

2. Remove the pedicel of the Cucurbita pepo, gently scrape off the skin with bamboo slices, keep a little skin green, cut it into pieces about 5 cm thick, dig out the flesh of the Cucurbita pepo, roll it with boiling water until it is half-ripe, absorb the moisture with a clean cloth, coat the inner wall of the cavity with dried fennel, and brew the stuffing.

3. Burn the wok with oil and pick up the brewed zucchini oil. Stir-fry ginger flowers, pour in two soups, pour in the next brewed zucchini _ until it is only cooked (based on the insertion of chopsticks), pick it up and put it on a plate. Add a little color oil to the original juice, thicken it with wet raw flour, drizzle with melon noodles, and add coriander leaves for color.