Stewed pork with salted yellow melon skin
Cucumber, as we all know, can be made into cucumber skin. In fact, it can also be made into dried salted cucumber skin. Our hometown often does this. It can be preserved for a long time. The taste is especially pure and fragrant. You can eat it yourself. It is a little salty, but the smell is very good. It tastes better to stew with meat. In summer, you can drink it with white rice porridge, which is very refreshing.
Step 1 . Relatives brought some very good salted cucumber skins from their hometown, you see, they still have white salt hanging on them, and they are very dry from the sun. Soak in cold water for 2 hours. Actually, how long you want to soak depends on your personal preference for saltiness. Hehe, I prefer lighter ones, so take a little longer. You can also try it out and see when it's suitable.
Step 2 . Cut the soaked melon skin into sections, slice it semi fat and thin, and flatten the ginger.
Step 3 . Prepare a clay pot, add all the meat, melon skin, and ginger, and add an appropriate amount of water. I usually fill the pot to the brim and stew until the water is ready to dry and the oil is the best.
Step 4 . After boiling over high heat, simmer slowly over low heat until the melon skin is soft and tender.
Step 5 . Let's put it on a plate. Of course, if there are few people, it's impossible to finish this pickle all at once. You can stew it in a clay pot again, and the longer it lasts, the more fragrant it will be.
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