Pan-Fried Winter Melon, Hengyang Style

Last updated 2026-11-10 — Ingredients: 750g winter melon, 1g dried red chili, 2g mashed garlic, 1g chopped scallions, 50g cooked lard, 1g soy sauce, 1g MSG, 2g fine salt. Method: Peel the winter melon, remove the inner flesh, wash, and carve a crisscross pattern of knife cuts 5mm apart to create a chessboard-like design. Then cut into 3cm cubes. Wash the dried red chili and finely chop. Heat a wok over high heat, add 50g cooked lard and heat until 70% hot. Add the winter melon pieces, first frying the outer sides, then the inner sides, until both sides turn light yellow. Add the chopped dried chili, mashed garlic, fine salt, soy sauce, and 100g water. Simmer until the winter melon is tender, then reduce the liquid until dry. Sprinkle with MSG and serve. Features: Soft, tender, spicy, and flavorful.