This dish that I learned with my mother is very suitable for this winter melon season.... Absolutely licking melon stewed pork ribs several times...
Wash the melon and peel it, cut about 4-5 mm thick slices, spare
Wash the shrimp skin, control the dry water, spare
When the oil is hot, add the shrimp skin, stir fry evenly, wait until the shrimp skin is slightly yellow, add the melon slices (the purpose of fried shrimp skin is to remove the astringency)
Stir fry evenly, add the right amount of salt, cover the lid and stir fry until the white melon of the melon becomes transparent.
Loading and serving on the table, beautiful, is not very appetite ~ there are wood and jade rushing feet ~