To prepare the wax gourd, first scrape the inside of the wax gourd with a knife, then cut the skin, clean it and cut it into small pieces of uniform size. Finally, cut the wax gourd diagonally on the back of the cut wax gourd, and then cut the wax gourd crosswise on the other side, cutting out a mesh pattern to facilitate flavor and coloring. After cutting all the wax gourds, place them aside for standby.
A handful of shallots, washed and cut into scallions, onion leaves and onion white are put into the plate respectively, half of garlic is washed and cut into garlic powder, a proper amount of ginger is peeled and washed, cut into ginger powder, ginger powder, garlic powder and onion white powder are put together for standby.
The color produced is not good, and the coloring step is very important. Pour a spoonful of soy sauce into the bowl, add some water to dilute it, put the wax gourd flower knife side down, and dye it with the sauce (the sauce doesn't need to be prepared too much, it can spread over the part of the flower knife).
Add the bottom oil to the pan. When the oil is hot, put the wax gourd dipped in the sauce into the pan with the bottom facing down, and fry it on a medium low heat until it is slightly yellow (shake the pan halfway to prevent it from being fried).
After the winter melon is fried, put it into the casserole until the side is facing up. The shape is like pieces of braised pork. It looks very attractive and smells delicious.
Start the pot again and burn the oil. When the oil is hot, pour the chopped scallions, ginger and garlic into the pot to give out the flavor. Then add the spicy pot material, add a bowl of water, half a spoon of salt, spicy fresh, five spice powder and half a spoon of white sugar to stir and boil evenly.
After boiling it, pour it into the casserole, cover it and simmer it over medium heat for about a minute. When the soup is almost finished and the wax gourd can be poked in with chopsticks, it means that the wax gourd is ripe and tasty. Friends who like spicy food can sprinkle some millet on it at this time, and then boil it for about a minute before turning off the fire. After the fire is turned off, sprinkle appropriate amount of scallions for color mixing, and a delicious and nutritious home dish will be ready. The taste is fragrant but not greasy, and the color, smell and taste are complete.