Stuffed Bitter Gourd
1.
Wash and drain the foreleg meat, peel and cut into thin slices, add salt, chicken essence, soy sauce, cornstarch and chop into minced meat.
2.
Bitter melon is cleaned with a brush.
3.
Remove the head and tail, and cut into equal lengths.
4.
Scoop out the bitter gourd seeds with a small spoon.
5.
Take a section of bitter gourd that has been removed from the seeds, stuff it into the chopped minced meat, and prepare the other bitter gourd sections in the same way.
6.
Add about 50ml of water to the pressure cooker and add a little salt.
7.
Put the prepared bitter gourd into the pressure cooker.
8.
Cover, put on the air valve, cook on high heat until SAIC, turn to medium heat for 8 minutes and then turn off the heat.
9.
After steaming, serve on a plate and eat.
10.
Finished picture.
11.
Finished picture.
Tips:
The fat to lean ratio of the front leg is 2:8; pressure cooker cooking can retain water well, so there is no need to add a lot of water, as the bitter gourd will produce water during the cooking process.