Watermelon skin is the outer skin of the watermelon of the cucurbitaceae plant. In summer we need to eat it every day. The red and sweet flesh is naturally attractive, but the outer skin is also delicious. It can be cold or braised!
Prepare ingredients. The pork belly is washed and sliced, and the watermelon skin is cut off by a layer of green skin. (Peeling should be careful, I cut my hand.) Try not to take the red part. Take the middle part. I am lazy.
Heat the wok, add the pork belly, stir fry in a small pot, extract the excess oil from the pork belly, pour it into a clean bowl, and keep it for cooking.
After the pork belly is almost golden, use a spatula to shovel it to the side, and the excess oil to sauté the shallot ginger.
After the incense, add soy sauce, soy sauce, oyster sauce, cooking wine stir fry, let the pork belly evenly
Add a bowl of water, the water is flush with the meat, the fire is boiled, and the medium heat is burned for 5 minutes to make the meat smell. Be careful not to burn it.
Pour the watermelon rind into the salt, add two bowls of water, cover the lid and simmer on the fire, and turn to the small heat for 20 minutes.
At this point, the meat is rotten, and the watermelon rind is really good. Try the taste, collect the juice, and sprinkle with chopped green onion.
Loading, so sweet! Boss, come two bowls of rice!
If you like the taste of watermelon skin to eat very soft, you can extend the time properly, and vice versa, you can shorten the time. I am not soft or hard, just like our family, according to personal preference! Watermelon skin and meat meat grams are added arbitrarily. My dad said that the meat is delicious, but the key burns must be bought separately. This is anyway, you are throwing away after eating the watermelon skin. Why not use it for cooking, delicious and not wasted, is it worth it? ????