Cantonese Stuffed Bitter Gourd

Name: Cantonese Stuffed Bitter Gourd
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1300g Bitter gourd; 260g Pork leg; 450g Dace; 2 tbsp oil; 3.5 teaspoons salt; 2 tbsp Soy sauce; A few drops Rice wine; 1 tbsp Oyster sauce; 10g ginger; 2 cloves garlic; 3 capsules Shallots; 1/2 star anise; 70g Glutinous rice; 32g Chives; 1.5 teaspoons Corn flour; 1/2 teaspoon Sugar

by Taste chew

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

To talk about the characteristics of hometown, it must be a variety of stuffed dishes. Stuffed bitter gourd, stuffed eggplant, stuffed pig intestine, stuffed tofu, can be said to be all stuffed!
Unlike Hakka stuffed vegetables, the stuffing in hometown stuffed vegetables is essential to the stuffing of dace, and the first choice must be dace. Generally, if you can’t buy dace at home, you would rather not make this stuffed dish. This can be seen from this. The importance of home-brew dishes.
This is exactly the season when bitter gourd is on the market. Of course, the most done is stuffed bitter gourd. After eating a few pieces, you don’t need to eat anymore.

Cantonese Stuffed Bitter Gourd

1. Ingredients needed (soak the glutinous rice for about half an hour before use); the fish bones of the mud carp must be removed (you can let the stall owner handle it); chop the mud carp into minced meat, which needs to be chopped for a longer period of time, and add a proper amount of ginger to remove the fishy (You can use the back of the knife to chop in turns, which makes it easier to pick up glue)

2. Then chop the pork into minced meat; put the chopped fish, pork, soaked glutinous rice, chopped green onion in a container, add salt, soy sauce, rice wine, oyster sauce, peanut oil, cornstarch and mix well, then beat it for about 15 minutes ( This is very important and determines the final taste), so that it will not lose the filling when it is cooked, and it will be very solid even if it is cut with a knife after it is cooked.

3. Cut the bitter gourd into sections with an oblique knife, and then dig out the seeds with a spoon handle; wash all the bitter gourd and set aside; prepare appropriate amount of garlic, shallots, ginger, and star anise

4. Put the oil in the hot pan, put the spices into the saute, turn off the heat; stuff the beaten meat into the bitter gourd; stuff one into the pot, and finish all the bitter gourds

5. Turn on the fire again, add an appropriate amount of water (the amount of water is about the same as the bitter gourd), bring to a boil, turn to medium heat and cook for about ten minutes after boiling, then turn to a low heat; the meaty head and bone of the minnow, add appropriate amount of salt, Marinate in soy sauce, rice wine, ginger and garlic for a few minutes; put the head and bone of the dace in the stuffed bitter gourd and steam together for about 10 minutes; add appropriate amount of soy sauce and sugar to taste.

Tips:
1. The best fish for this dish is dace.
2. The prepared meat filling should be beaten continuously until it is glued and becomes a firm ball (about 15 minutes) so that it will not fall off when it is cooked, and it will be very firm even if it is cut with a knife after it is cooked.
3. Don't throw away the meaty dace, put it in halfway and steam it together, it is very delicious.
4. Because the minced meat has been adjusted, it is necessary to taste it first before adding seasoning.