Stir-fried shredded pork with horned melon

Overview

How to cook Stir-fried shredded pork with horned melon at home

Wash the melon and remove the stems at both ends.
Cut most of the melon into thin strips, wash and cut the green onions into sections.
Chop the pickled pepper, pickled ginger and garlic and set aside.
Rinse the lean meat and cut into shreds.
Add half a spoonful of salt to the shredded meat, then add a small spoonful of water, and then spread it in one direction until the water is completely absorbed by the meat. Let it sit for about 5 minutes, then add two spoons of cooking wine, two spoons of water starch, and half a spoonful of pepper noodles, spread it in one direction, and marinate for flavor.
Heat about 3 ounces of rapeseed oil in a hot pan. When the oil is 50% hot, add shredded pork and quickly break it up with chopsticks. Take it out when the shredded meat changes color and turns white.
Leave the bottom oil in the pot, heat the oil over medium heat, add peppercorns, pickled peppers, pickled ginger, garlic, half a spoonful of Pixian watercress, and a little sugar and stir-fry until red oil emerges.
Then turn up the heat and add the melon and stir-fry evenly.
Then add the smooth shredded pork and stir-fry evenly.
Add green onions and stir-fry evenly.
Finally add half a spoonful of chicken essence and MSG.
A very delicious plate of rice was served right out of the pot.