Stir-fried Bitter Gourd with Cured Pig Ears
1.
Ingredients: Bitter Gourd, Cured Pig’s Ear, Salt, Chicken Essence, Red Pepper, White Sugar, Ginger
2.
Wash the pork ears and soak them in cold water to soften
3.
Press the pork ears in a pressure cooker for 10 minutes, pick up and cut into silk and slices
4.
Wash the red pepper and ginger and cut them into silky bitter gourd. Wash and cut longitudinally into two half to form two semi-cylindrical roots, each in two sections; scrape off the inner flesh; Cut slices of bitter gourd diagonally on the chopping board;
5.
Boil water in a pot, pour the bitter gourd, add a few drops of vegetable oil, and scald
6.
Pick it up immediately, cool with cold water, and drain the water
7.
Heat the oil in the pot to 70% heat, add shredded ginger, chili, fry for a fragrance, add bitter gourd, add a little salt, stir fry over high heat
8.
Pour the pork ears and sugar
9.
Continue to stir fry for about 1 minute, add chicken essence and season out
10.
Bitter gourd is not bitter, but the ears of cured pig are fragrant
Tips:
You can add a few drops of oil to the bitter gourd in water, so that the bitter gourd will be green in color and will not lose nutrition. You must put less salt, because the ears of cured pork are generally salty and stir fry quickly during frying, or the bitter gourd will not be crispy.
