Stuffed Squash In Sichuan Garlic Sauce

 In chinese food, this is very delicious dishes Road

Ingredients:

250 g Squash
100 g Ground meat
Sauce A:
1 tbsp Chopped spring onion
½ tsp Minced ginger
Pinch of white pepper powder
1 tsp Light soya sauce
¼ tsp Salt
1 pc Egg yolk
1 tsp Corn starch
Sauce B:
2 pcs Eggs
4 tbsp Corn starch
Sauce C:
1 tbsp Chopped spring onion
2 tsp Mined ginger
1 tsp Minced garlic
1 tbsp Hot bean sauce
Sauce D:
1 tsp Corn starch
3 tbsp Water
1 tbsp Light soya sauce
1 tbsp Sugar
1 tsp Sesame oil
1 tsp Jiafan rice wine

Cooking methods:

Peel and clean the squash. Cut them into 2-2.5 cm chunks. Slice open each chunk to become a clip. Remember not to cut it through. Soak them in a pot of salted water.

Mix the ground meat and sauce (A). Set aside.

Dry up the squash clips with a towel and stuff with some prepared ground meat.

Heat up a wok with oil to 165C/325F. Mix all the ingredients for the Sauce (B), dip the stuffed squash into the batter and deep-fry until golden brown and drain.

Heat up another wok, add in 2 tablespoons of oil, add in sauce (C), stir until fragrant, add in (D), return the squash to the wok and stir lightly until the squash fully coated with the sauce. Dish off and serve.