Stir fried balsam pear and green pepper

Methods of dry fanning balsam pear and green pepper:

Raw materials for dry stir frying balsam pear and green pepper:

250 grams of balsam pear (to green, not red, cooked), 250 grams of small green pepper, 50 grams of sesame oil, 15 grams of salt, 5 grams of monosodium glutamate.

Processing steps of dry fanning balsam pear and green pepper:

1. Cut bitter gourd into thick slices. Remove the handle of green pepper and clean it with balsam pear.

2. Stir fry balsam pear and green pepper with a frying spoon, remove water and pour out. Heat the oil, stir fry the bitter gourd and green pepper, then mix the salt and monosodium glutamate.

Characteristics of dry fanned balsam pear and green pepper:

It tastes salty, spicy and bitter. It is refreshing in summer.

Longitude: 104.06573486

Latitude: 30.65946198