Cuisine: oil-guzzling shrimp skin wax gourd 1, a catty of east melon, and appropriate amount of shrimp skin. 2. You don't need to peel off the thick skin outside the melon, dig out the pulp inside, then clean it and cut it into small pieces of almost the same thickness, not too thick or too thin. 3. Wash the ginger and cut it into small pieces. Wash the shallots and cut them into rings for later use. 4, the pot gradually consumes oil, and the cut ginger slices are put into the pot and fried. 5. After frying, put the cut melon pieces into the pot, make them popular, and stir fry with a shovel. 6. Add a proper amount of salt to the surface of the east melon and fry it to change color, then pour in two spoonfuls to consume oil. 7. Stir fry again with a shovel to make the cucumber evenly colored. After coloring, you can add half a bowl of hot water, cover the pot and cook for 5 minutes, and cook the east melon thoroughly.
8. When the east melon is almost cooked, you can uncover the lid. At this time, pour the prepared shrimp skin into the east melon and continue to stir fry with a shovel twice. 9. Stir-fry the fire and collect the juice of the east melon. Now you can sprinkle the onion into the pot and stir it twice. 65438+ Tip: 1, East melon is best cut into 0.5cm thick, which is easy to cook, too thick is not easy to cook, too thin is too easy to burn. 2, oyster sauce is salty, shrimp skin is salty, try to add less salt when adding salt, if you eat it for dinner, it will be even less. 3, shrimp skin is to improve the taste, there is no need to put it away.