Braised Winter Melon That Tastes Even Better Than Meat
This braised winter melon dish is savory, glossy, and deeply flavorful, with pan-fried slices cooked until beautifully golden and tiger-skin patterned. Tossed with chilies, garlic, and a rich soy-based sauce, it is a simple but irresistible home-style dish to serve with rice.
Ingredients
- winter melon
- chili pepper
- bird's eye chili
- garlic
- light soy sauce
- dark soy sauce
- oyster sauce
- sugar
- chicken bouillon powder (optional)
- cooking oil
Steps
- 1
Peel the winter melon.
- 2
Cut it into four sections.
- 3
Remove the soft inner pulp and seeds.
- 4
Trim the edges slightly to make the finished dish look nicer.
- 5
Cut into thick slices.
- 6
Dice the chili pepper, cut the bird's eye chili into sections, and crush the garlic. Place them into a bowl with the seasonings.
- 7
Add light soy sauce, dark soy sauce (for color), sugar, oyster sauce, and chicken bouillon powder (optional) to make a sauce.
- 8
Heat a pan and add oil. When the oil is warm, add the winter melon and pan-fry until both sides are golden and develop a tiger-skin pattern.
- 9
Once everything is fried, remove and set aside.
- 10
Heat a little oil in the pan again. When hot, add the seasonings and bloom in oil until fragrant.
- 11
Add the fried winter melon and stir-fry evenly.
- 12
Pour in the prepared sauce and stir-fry until everything is evenly coated.
- 13
The delicious braised winter melon is ready.
- 14
It really tastes better than meat—so good you'll be too busy eating to say a word!
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