Bitter Gourd Stuffed Meat
1.
Add 1.5 grams of salt, 1 gram of cornstarch, and 0.5 grams of sugar to the smashed fish, and grab well.
2.
Beat the fish with your hands for about 100 times until the fish is firm and vigorous
3.
Pork fat-to-lean ratio 2:8 smashed, add appropriate amount of salt, oil, light soy sauce, oil consumption, sugar, cornstarch, and a small amount of water. Beat with chopsticks until vigorous
4.
Mix the stirred fish and pork well
5.
The bitter gourd is about 2 cm wide, and the sacs and seeds are dug out
6.
Fill in the bitter gourd
7.
Heat oil in a pan, heat until the oil smokes, fry the stuffed bitter gourd until golden on both sides
8.
Put the plate out, steam in a boiling steamer for about 8 minutes, and steam the melon
9.
Put the oil in the original pot and stir the garlic until fragrant
10.
Pour in the citrus juice mixed with oil, light soy sauce, sesame oil, sugar, cornstarch, and water to boil
11.
Pour Ci juice on the steamed bitter gourd stuffed meat and serve
Tips:
1. The bitter gourd should be raw, not cooked;
2. Grass carp meat can also be used if you buy mud carp.
