Stuffed Bitter Gourd Chaoshan Bitter Gourd Rice Dumpling
1.
8:2 lean white pork, add carrots, mushrooms, shaved tonic (fried fish), dried shrimps, corn starch, oyster sauce, salt, soy sauce, two small slices of ginger, chop into meat balls.
2.
Cut the bitter gourd into 3 cm wide circles, and put the iron spoon into the inner core.
3.
Fill the chopped meat balls with bitter gourd rings, stack them one by one on the plate, and put them in the pressure cooker. Let the pressure cooker fill the pressure cooker with water, and turn the heat to the boil for 10 minutes and then turn off the heat.
4.
Pour out the bitter gourd water cooked in the pressure cooker and put it in a bowl, boil the wok on high heat, add the oil, sauté the minced garlic, pour in the bitter gourd water, add a little cornstarch to thicken the thick, then add a little sesame oil, and pour it over the bitter gourd. Sprinkle some coriander on top of the rice dumplings... it's delicious.
Tips:
1. Pork should be smooth with some white meat
2. It’s okay if you don’t have shaved (dried fried fish)
3. Shrimp can also be replaced with fresh shrimp
4. If you chop by hand, you must chop very finely. I have two kitchen knives together. It will save a lot of time to go to the vegetable market to ground meat, but it feels that it is not delicious by hand.
5. Shiitake mushrooms are soaked in dry.
