1. Remove both ends of the bitter gourd, cut into two pieces from the middle, and then cut separately, scrape off the inner flesh with a small spoon, and cut into even thin slices.
2. Sprinkle the sliced bitter gourd slices with a spoonful of table salt, soak in clean water for about 10 minutes, and filter the water for later use.
3. Put an appropriate amount of soybean oil in the hot pan, pour in the beaten egg liquid when it is 70% hot, stir-fry appropriately with chopsticks and cut into small pieces, and set it on a plate until it is ripe.
4. Add appropriate amount of oil to the pot, turn on high heat, pour the bitter gourd into the pot and stir fry quickly. After two minutes, pour in the egg cubes and stir evenly. Add appropriate amount of salt and monosodium glutamate, and stir evenly to serve.
Tips:1. The slices of bitter gourd should be evenly thin, otherwise some of them may be underripe.
2. Soaking in salt water can remove part of the bitterness.
3. Both fried eggs and fried bitter gourd should be added with soy oil in an appropriate amount for better color and taste.
4. The time for frying bitter gourd should not be long, and the color will not turn yellow after frying.
