1. Bitter melon, carrot, chicken thigh, onion, ginger, garlic, chili salad, oil and salt.
2. Cut bitter gourd into small pieces.
3. Blanch it in boiling salt water.
4. It should not be too long before the color turns dark green and it can be fished out.
5. Chicken thighs are skinless, boneless and cut into pieces for later use.
6. Marinade cooking wine 2 tablespoons Haitian Yipin fresh soy sauce 2 tablespoons cornstarch 2 tablespoons magic meat seasoning a little.
7. Add the marinade to the chicken nuggets and mix well.
8. Soak the bitter gourd in ice water several times to control the moisture and cut the radish into small cubes.
9. Sauce: 1 tablespoon of sugar, 3 tablespoons of oyster sauce, 2 tablespoons of water, half a bowl of green onion, ginger, and minced garlic.
10. Adjust the sauce.
11. Pour a few drops of oil into the pan, add the chicken skin and fry the oil until the chicken skin is rolled up.
12. Add minced ginger garlic chili.
13. Pour the chicken nuggets and stir fry for a while to prevent it from sticking to the pan.
14. Pour the diced carrots and stir fry.
15. Pour in the sauce and stir fry.
16. Wait for the juice to boil.
17. Pour diced bitter gourd and stir fry for a few times to get out of the pot.
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