Corn and pumpkin small roast pork

Ingredients: pork shoulder blade, pumpkin, corn, shallots, chives, coriander, ginger, spices, hawthorn, rock sugar, cooking wine, corn oil, soy sauce, salt

Method: 1. Cut the pork into thick pieces

2. Cut the corn into small pieces

3. I have already eaten several meals of large pumpkins that I have grown

4. Cut the pumpkin into large pieces without peeling it

5. Put oil in the pot, add green onion and ginger, and stir-fry the ingredients

6. After the ginger is fragrant, put the pork into the oil pan and stir-fry over high heat

7. When the color of the meat is browned, stir-fry directly in rock sugar, stir-fry until the meat becomes ruddy, and then add cooking wine, a little soy sauce, pumpkin, and corn to the pot.

8. Pour water into the pot, cover the surface of the ingredients, add chives, coriander, and two hawthorns, change to low heat after boiling, cover the pot, and simmer.

9. After 30 minutes, add a drop of salt, reduce the juice over high heat, and remove from the pan.

Tip: The pumpkin does not need to be peeled so that the pumpkin is not fragile