Fried bitter gourd with Laoganma

Fried bitter gourd with Laoganma

Introduction:

Production steps:

Step 1: prepare raw materials;

Step 2: after slicing balsam pear, add appropriate amount of salt, add some bottom flavor and remove part of water;

Step 3: heat the pan, add a little oil, add the pork slices and stir fry;

Step 4: stir fry to change color, the surface is burnt yellow and slightly oily, then add the old Ganma sauce;

Step 5: continue to stir fry, let the old Ganma sauce evenly wrapped in meat slices, then add onion slices;

Step 6: after the onion fragrance comes out and softens slightly, add a small amount of salt to taste;

Step 7: add pickled balsam pear, garlic and red pepper;

Step 8: stir fry for two minutes;

Step 9: put it in a bowl.

Materials required:

Balsam pear: 1

Pork: 100g

Laoganma Douchi sauce: right amount

Onion: right amount

Red pepper: right amount

Garlic: right amount

Oil salt: right amount

Precautions: 1. Spread salt to pickle balsam pear, and then squeeze out some water; 2. Stir fry pork until the surface is slightly brown and part of the oil comes out, and then add Laoganma sauce to stir fry; 3. Add some onion to stir fry for better taste, and then add pickled balsam pear after the onion is slightly soft; 4. There is no need to add water in the process of frying, pork and Laoganma sauce contain oil, and vegetables also contain water This way, it tastes better.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy