Pork and bitter gourd cup

Pork and bitter gourd cup

Introduction:

"Balsam pear has a special bitter taste, but it is still loved by the public, not only because of its special taste, but also because it has a magical effect that ordinary vegetables can't compare with. Bitter gourd is bitter, but never pass the bitter taste to "others", such as pork bitter gourd cup, pork never touch the bitter taste, so bitter gourd has the nickname of "gentleman dish". Balsam pear with pork not only has no bitter taste in pork, but also has no bitter taste in balsam pear. Balsam pear has a kind of instant dissolving feeling in the mouth, and the minced meat tastes really delicious! "

Production steps:

Step 1: material diagram: washed pork and peeled garlic.

Step 2: cut the pork into thin slices, chop it into minced meat and put it on a plate.

Step 3: add minced garlic into minced meat.

Step 4: add appropriate amount of five spice powder.

Step 5: add a teaspoon of salt.

Step 6: add some soy sauce.

Step 7: stir the minced meat with chopsticks and marinate for 30 minutes.

Step 8: wash 5 balsam pear and soak in water for 10 minutes.

Step 9: cut the balsam pear into small sections, empty the seeds in the middle and put them on the plate for standby.

Step 10: put the pickled meat stuffing into the bitter gourd.

Step 11: pour a little salt, soy sauce and oil into the bitter gourd.

Step 12: cover the pot and steam for 10 minutes.

Materials required:

Balsam pear: 5

Pork: 250g

Garlic: 2 small

Five spice powder: appropriate amount

Soy sauce: moderate

Salt: right amount

Proper amount of oil

Precautions: 1. Don't eat too much at one time. 2. Wash the skin with bitter gourd boiling water, which can clear away heat, relieve itching and remove heat. 3. Eating bitter gourd and eggs together can protect bones, teeth and blood vessels, make iron absorb better, and have the effect of strengthening stomach. It can treat stomachache, eye pain, cold, typhoid fever and infantile diarrhea and vomiting.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh