Sorrow

1

Pork chords, proper wine, very fresh sauce, starch, white pepper powder, salt mixing。

2

Suffering melons are washed and seed slices are removed from the middle. Creaming blades, pepper chops, spare peppers。

3

Hot pots are cold oil, which spread quickly into the meat, 20-30 seconds until the meat changes。

4

The bottom oil is left in the pot, and the oil is hot and then added to the kettle。

5

Quick-on-a-dry。

6

To the meat, to the wine, to the salt, to the water. Turn off the fire and put the chicken in the pot。

PS: 1. Once the shredded pork enters the oil, stir-fry until it changes color (about 20-30 seconds) and remove it. When adding it back to the wok to stir-fry with the bitter melon at the end, do so quickly; this will ensure the pork remains tender. 2. Add cooking wine when the wok is at its hottest to eliminate any gamey smell from the meat. 3. If you don't like it spicy, you can leave out the Sichuan peppercorns and millet chilies. You can also add soy sauce and vinegar to enhance the aroma. 4. If you dislike the strong bitterness of the bitter melon, you can marinate it with salt for a while before stir-frying and squeeze out the moisture; this reduces the bitterness. Additionally, it is said that the white inner membrane is the main source of bitterness, so try to scrape it clean before cooking. 5. Personally, I don't like blanching bitter melon, but I've heard that it contains oxalic acid. Blanching it before stir-frying can remove most of the oxalic acid, making it healthier. 6. The shredded pork can also be substituted with shredded beef or chicken.