wax gourd

Chinese chives

One third of pork and leeks.

corn starch

salt

Chicken powder

How to brew winter melon with leek?

Cut the wax gourd into pieces first, and then dig a hole in the middle with a spoon for later use.

Chop leek and pork. It is best to choose pork that is five points thin and five points fat. The stuffing will be slippery, and the amount of pork doesn't need much, just one third of the amount of leek. Add proper amount of oil, salt, corn starch and chicken powder into the leek pork stuffing and stir well. Because it is Chinese food, the amount of seasoning is put by feeling, but it is not accurate. Just a few grams. People who often cook should be able to grasp it. Those who don't cook often should do it at will, and they will have experience after doing it a few times.

Brew the stirred stuffing into wax gourd. Here's a trick. Before filling, put a little starch in the hole of wax gourd to prevent the filling from falling off when cooking.

Heat the oil lightly, sprinkle some salt, put the wax gourd into the pot, and then sprinkle some salt on the surface of the wax gourd.

Add cold water and bring to a boil. You can't have too much water, because too much water is easy for the filling to escape? Almost noodles, after the water is boiled, switch to medium and small fire, cover the pot and stew, and don't turn it in the middle until the wax gourd is soft and rotten (you can easily poke it with chopsticks). If the water is almost dry and not stewed, add boiling water and continue to stew until it is soft and rotten.

Finally, add chicken powder and starch water to thicken and take out the pot. It is really delicious!