Beef Bitter Gourd Burn
1.
Prepare the ingredients,...Dried shiitake mushrooms and dried clams need to be soaked in water in advance
2.
Beef mince filling
3.
After chopped, mix the filling with cooking wine and pepper, set aside to marinate for later use
4.
Soak the dried shiitake mushrooms and cut them into...finish, and squeeze the excess water away
5.
The soaked clam meat is squeezed out of excess water by hand. The clam meat is one of the keys to this dish. Its sweetness will change the taste of the beef.
6.
Squeeze the beef to remove excess water by hand, add appropriate amount of oil, salt and pepper together with the dried clams and shiitake mushrooms, mix well
7.
The look after mixing well, I almost couldn't resist using this to make a lion head.
8.
Bitter gourd
9.
Cut off both ends
10.
Use chopsticks to pound all the things in the middle. When buying bitter gourd, it’s better to buy straighter and thinner.
11.
Smashed
12.
Put the stuffing you just mixed in and fill it up a bit. If one end can’t be plugged in, change to the other, it will be fuller
13.
Prepare a small plate of flour
14.
Cut the bitter gourd into thick slices, about as thick as your thumb
15.
Glue the two cross-sections of the cut bitter gourd slices in the flour
16.
Cut the shallots into long pieces
17.
Spread flat in a pan, then pour in cooking oil
18.
Turn on a low heat, and when the pan starts to crackle, put the bitter gourd slices on top of the shallots and fry, so that it will not stick to the pan at all
19.
Fry for ten seconds, pour in a small bowl of water, as long as you eat at home about one-third of the bowl, pay attention not to "bath" the bitter gourd when you pour the water, pour it from the side
20.
Pour in the water and cover the pot and turn on high heat
21.
In about two minutes, the water in the pot has boiled dry and only oil is left. At this time, open the lid of the pot and use chopsticks to turn over all the bitter gourds. Be careful that the oil splashes on your hands.
22.
Pour in the same amount of water again, sprinkle some salt, and cover the pot again and bring it to high heat.
23.
Boil the water to dry again, and it's ready to cook
24.
Final loading
