Bitter Gourd Stuffed Meat
1.
Cut the bitter gourd into such long pieces. Use a spoon to hollow out the seeds in the middle. You can scrape the white part more
2.
Bring the water in the pot to a boil, add some salt, and blanch the bitter gourd for two to three minutes. If you see the bitter gourd is slightly discolored and yellow, you can remove the water.
3.
Next, we are going to chop the meat, the front leg is the best
4.
After chopped, cut into carrots, soaked fungus, and then chop for a while, then chop with chives and continue to chop for a while
5.
Finally, add the right amount of salt and two spoons of soy sauce, the meat filling is just fine, carrots and fungus can be replaced with your favorite dishes
6.
Stuff the meat into the bitter gourd and press it hard to prevent it from being empty at the back. Block the bitter gourd with the empty ends with your palms to make it ready.
7.
After brewing, put a little more oil in the pot. When the oil is hot, you can put bitter gourd for frying. Of course, if you have more oil at home or want to go faster, you can put more oil for frying.
8.
When frying, use chopsticks to flip it down from time to time, and use a low fire. If the fire is too high, it will burn easily. Fry until the skin is slightly burnt and you can pick it out.
9.
Leave the oil in the bottom of the pot, add ginger, white onion, and garlic until fragrant. Don’t cut the garlic.
10.
Add the chili, I cut the fat off the meat, deep-fried it and cook it together. I personally like to eat it. If you don’t like it, you don’t need it. If you don’t eat it, you don’t need it.
11.
Next, put in the fried bitter gourd, then add water to submerge the bitter gourd, add some salt and soy sauce, and add salt here, otherwise the bitter gourd will be tasteless. Cover and simmer on medium heat. Use chopsticks when the soup is almost dry. Just poke the bitter gourd, it will be easy to puncture, if it is still a bit hard, continue to add a little water to boil it.
Tips:
The three steps to remove the bitter taste of bitter gourd are the first step of blanching, the second step of frying, and the third step of stewing. By the third step, the bitter gourd is very soft and waxy.
