Fried cucumber with pork in Chinese

Description

Dish of Sichuan cuisine, which is considered one of the best of all Chinese cooking. Cucumber cups filled with spicy fragrant pork, fried and then languish a bit in the sauce.

Ingredients

Cucumber

2 piece
Corn starch

1 Tbsp
Vegetable oil

3 Tbsp
Pork

250 g
Egg white

1 piece
Green onions

0.5 coup
Ginger

5 g
Wine white semi-dry

2 Tbsp
Soy sauce

2 Tbsp
Sugar

2 tsp
Sesame oil

1 tsp
Broth

300 ml
Soy sauce

2 Tbsp
Wine white semi-dry

2 Tbsp
Oyster sauce

1 Tbsp
Sugar

2 tsp
Corn starch

1 tsp
Sesame oil

2 tsp
Cilantro

0.5 coup

Cooking

Ingredients.

1. Cucumbers cut into "sticks" with a height of about two and a half centimeters. Remove the seeds and pulp to make a deep enough "cups" as shown in the photo. Sprinkle starch.

2. Onion and ginger finely chopped, ground pork in the stuffing, by using a disk grinder with the small holes.

3. Mix all the ingredients of the filling.

4. Tight fill with stuffing cucumber "cups".

5. Heat the oil in a wok and fry the cucumbers on medium heat until Golden brown.

6. Mix all ingredients of sauce and pour it over the cucumbers. Cover and simmer on low heat 7 minutes until fully cooked toppings. Put prepared cucumbers on a plate. Boil down the remaining sauce in half and pour over prepared cucumbers. Drizzle with sesame oil and sprinkle with chopped cilantro.

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