The potatoes are peeled and cut into hob blocks. The seaweed is soaked in warm water in advance to soften, and the seven-leaf melon is washed and cut into hob blocks.
Put the lard in the wok, put it into the drained seaweed and sauté the scent with a small fire. Then add the squash and potato pieces and stir fry over medium heat. Add the white sugar and stir well.
Continue to stir fry for half a minute until the outside of the melon and potato pieces has a layer of brownish color. Then add a bowl of cold water. If the water soaked in the rice is clean, add it. The amount of water is less than 1/2 of the material.
Cover with medium and small heat and slowly simmer until the water is reduced to half. Open the lid and add salt and white pepper. Mix well and continue to cover the simmer until the water is dried. Turn into a small fire and continue to stir fry for half a minute.
The seven-leaf melon is a unique fruit in Yunnan, but I found that some large supermarkets in Beijing can also find the introduced seven-leaf melon. In fact, this kind of food itself has no special aroma and taste. It is only relatively fragrant. The entrance is very soft. Generally, it is mixed with potatoes and ham in Yunnan. It is more common to make soup and oil. ] I can't buy it, I can use it with zucchini. I am so oily and delicious. The taste can be adjusted according to your own preferences. Young people, good mouths can be less, and the taste is slightly crispy and fragrant; You can add ingredients such as rice and ham to the inside, which can enhance the aroma of the seven-leaf melon, or put a few dry peppers to taste.