It's a perfect match with Shrimp Skin, with soft and sweet flesh, tender and juicy, and it can finish a whole bowl of rice when mixed with the sauce.

Jucie () is a common melon in southern China, particularly in the Guangxi region. It has an oily green skin and sweet flesh, and can be paired with almost all ingredients to cook delicious dishes. For example, Jucie braised with pork, Jucie stewed with seafood, sliced Jucie salad, and Jucie soup. Today, we'll also share a dish featuring Jucie as the main ingredient – Jucie braised with dried shrimp.

Dried shrimp and Jucie are a perfect combination. After braising them together, Jucie fully absorbs the aroma of dried shrimp, combining sweetness with umami, and has a juicy, tender texture. Even the remaining broth, when drizzled over rice, is a great accompaniment. Let's take a look at the recipe now.

Jucie 1, Pork 100g, Dried Shrimp 20g, Ginger 3g, Starch 10g, Oil 10g, Baijiu 10g, Salt 10g, Zhenjiang White Wine 10g

1 Wash the Jucie thoroughly, peel off the outer skin and melon rind, and cut it into slices about 3 cm thick. Marinate the pork with a little salt and starch.

2 Heat oil in a pot, sauté ginger until fragrant, then add the pork and stir-fry until slightly shaped.