The melons dangling under the green foliage, the fruits are short, light in weight, for processing very delicious dishes. Under the loofah, the chickens dig through the ground to find prey in the shade...
I went out to the garden to pluck a few bushes of green cilantro, and picked fresh and ripe melons and a few ripe red peppers. The melons are peeled, washed and cut along the stem. The coriander leaves are removed from the root and washed with chili peppers. Pre-cooked chicken hearts and cut into small pieces.
Boil peanut oil and thinly sliced purple onion until fragrant, then put the chicken in the pan and stir with chopsticks, sprinkle with a little sugar and salt. Next, stir-fry the melon with a few slices of hot chili to dispel the smell of chicken intestines. When the melon is just cooked, season with spices to taste, add chopped cilantro and finely ground pepper and stir gently and then take it to the kitchen.
Chicken intestines with tough intestines, fleshy liver, crispy gizzards combined with soft melon make a rustic stir-fry dish, rich in village flavor, helping to relieve the heat on hot days. Stir fried water into the cup, the sweet rice is softer and more fragrant than usual.
