1. Slice ginger and garlic, and cut green peppers and tomatoes into small pieces
2. Wash the bitter gourd, slice and remove the flesh
3. Put water in the pot, add salt and oil, and blanch the bitter gourd. Marinate the blanched bitter gourd in salt for 10 minutes, drain the water, and set aside
4. Pork belly with skin in a hot pot under cold water, add ginger, garlic and cooking wine, and cook until six mature (just insert chopsticks)
5. Pick up, drain, and slice
6. Put oil in the wok, stir fragrant ginger and garlic
7. Add the meat slices, stir-fry until the color of the meat slices becomes transparent and the edges are slightly rolled up, set aside
8. Add bean paste, chili sauce, fermented bean curd, soy sauce, oyster sauce, fry out red oil, add green peppers and tomatoes, and stir fry slightly
9. Add the meat slices and stir fry
10. Add bitter gourd, stir-fry, add sugar and salt, stir-fry well
11. Take the pot, put it on the plate
12. Exquisite presentation, pleasing to the eyes, greatly increased appetite
Tips:1. When blanching bitter gourd, add salt and oil to make bitter gourd emerald green. In addition, the bitter gourd has been blanched in water, and the last is a little stir-fried. In this way, the bitter gourd can maintain its emerald green color and is very crispy.
2. All kinds of sauces already contain salt, so the required amount of salt should be considered as appropriate.
