1. Cut the bitter gourd into slices diagonally.
2. Prepare luncheon meat, mustard, chili and garlic.
3. Cut the pepper diagonally and the garlic head into small pieces.
4. Cut the luncheon meat into small strips and wash the mustard with salt.
5. Start the pan and heat the oil, the oil is 70% hot, and the luncheon meat will fry until fragrant.
6. Shovel the luncheon meat to one side, add bitter gourd, chili and garlic and stir fry until tender
7. Stir-fry bitter gourd and luncheon meat evenly, add salt, chicken essence, and oyster sauce to taste
8. Add mustard and stir fry evenly out of the pan
9. From the pot to the plate
10. All right.
11. A very refreshing side dish.
Tips:Both luncheon meat and mustard have salt, so you must remember to add less or no salt when making this dish, and adjust it according to your own taste.
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