Laoganma Fried Bitter Gourd
by Scarlett WH
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare raw materials;
2. After slicing bitter gourd, add appropriate amount of salt to add a bit of bottom flavor and remove part of the water;
3. Heat a pan, add a little oil, add pork belly slices and stir fry;
4. Stir fry to change color, the surface is browned and slightly oily, then add Laoganma sauce;
5. Continue to stir fry, let the Laoganma sauce evenly coat the meat slices and then add the onion slices;
6. After the onion is scented and slightly soft, add a small amount of salt to taste;
7. Add pickled bitter gourd, garlic cloves and red pepper;
8. Stir fry for two minutes;
9. Put it into a bowl.
Tips:1. First sprinkle some salt to pickle bitter gourd, and then squeeze out part of the water;
2. Stir-fry pork belly first, stir-fry until the surface is slightly browned and part of the fat is out, then add Laoganma sauce and stir-fry;
3. Add a little onion and stir fry to make it more fragrant. After the onion is slightly soft, add the pickled bitter gourd;
4. There is no need to add water in the process of frying. Pork belly and Laoganma sauce contain oil, and vegetables also contain water, so that the taste of dry frying is more fragrant.
