Bitter gourd pulp with soy sauce

Bitter gourd pulp with soy sauce

Introduction:

"Summer is coming. You can see fresh balsam pear everywhere. When you see it, you have a good appetite. But my husband doesn't like to eat fried or stewed balsam pear. He thinks it's too bitter, so I try the flesh. My mother just gave me some Douchi to match it with balsam pear."

Production steps:

Step 1: I choose a longer bitter gourd, which has a better pulp. Wash the bitter gourd, remove the stem, cut it into sections, dig out the pulp with a knife, make it into a tube, and soak it in salt water

Step 2: minced pork, put a little salt, sugar, soy sauce, stir and marinate

Step 3: gently smear a thin layer of raw powder on the inner wall of the bitter gourd tube, spoon the meat into the bitter gourd tube, smooth and compact both ends.

Step 4: Chop garlic, dice green onion and coriander

Step 5: Chop dried lobster sauce and mix with garlic

Step 6: pour proper amount of oil into the pan and heat it until it's warm. Add the bitter gourd with good pulp and fry it over low heat until it's golden on both sides. Sprinkle with Douchi and minced garlic and fry it a little. Mix oyster sauce and cornstarch into sauce with proper amount of water (if you like sweet taste, you can put a little sugar). Pour in, simmer over low heat until the sauce is collected. Finally, sprinkle with chopped green onion and coriander, and cover the pot

Step 7: the color is not bad, the taste of Douchi is very fragrant, and the husband who is afraid of hardship also says that it is not very bitter and delicious

Materials required:

Streaky pork: moderate

Balsam pear: one

Dried Douchi: right amount

Garlic: right amount

Scallion: right amount

Coriander: moderate

Soy sauce: salt

Sugar: oyster sauce

Note: the flesh into the time must be compacted, otherwise it is easy to loose, it is said that adding eggs in minced meat will be better, I just did not put eggs at home

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: garlic