Ingredients:Winter Melon500 grams, green and red bell pepperseach oneDried Black Fungus3 pieces, chopped scallions in small amountsOil, a little salt, reddish-braised soy sauceOyster sauce

Chicken essenceMethod:1. Remove the skin of the winter melon and the inner seeds, cut into 4 cm square pieces, and make cross-cut slashes on one side to the halfway point;2. Soften the dried black fungus in water before cutting it and the peppers into small cubes;

3. Heat oil in a wok, carefully fry the winter melon with the slashed side down until golden brown;

4. Push the winter melon to one side, add the fungus and pepper cubes, stir-fry for aroma, then sprinkle reddish-braised soy sauce;

5. Add water to cover half of the winter melon's height, bring to a boil over high heat, then switch to medium heat, add a little salt, and continue cooking with the lid on;6. During the process, use a ladle to pour broth onto the winter melon; once the sauce is nearly reduced, add oyster sauce and chicken essence while stirring the pot, finish by sprinkling chopped scallions.Tips:

1. Adding water and a small amount of salt to the dried black fungus helps it soften faster and retain freshness;

2. The cross-cut slashes on the winter melon not only look good but also make it easier for seasoning to penetrate; do not cut too deep, or the pieces will be difficult to handle when eating;

3. After frying the winter melon, try not to move the spatula and allow continuous shaking of the pot to ensure the melon absorbs flavors without stirring heavily;4. For a richer flavor, you can also add minced meat during cooking; both taste great.Turn on medium heat, sprinkle a little salt, cover the pot and continue cooking;

6. During cooking, spoon some broth over the winter melon; when the juice is almost gone, add oyster sauce and chicken essence, stir the pan, and sprinkle scallions before serving.

　　Tips:

1. Soak dried mushrooms in water with a little salt to promote faster rehydration;

2. Cutting the winter melon into flower patterns not only looks good but also helps it absorb flavors; be careful not to cut too deeply so you can still pick up whole pieces when eating;

3. After frying the winter melon, do not remove it from the pan; to allow better absorption, simply continue shaking the pan without moving the spatula;

4. For a meaty flavor, add ground meat and cook together; both versions are delicious.