Braised bitter gourd with soy sauce and pork skin

I originally wanted to make pork ribs stewed with bitter gourd, but I bought fish and forgot about the ribs. When I went home, I looked in the refrigerator and found two small pig skins and a little pork, so I improvised this dish. However, although the ingredients are temporary combinations, the taste is very great. The bitter gourd is stewed until soft and rotten. It has both the aroma of meat and the aroma of fermented soybeans. In addition, the pig skin is fried and stewed for half an hour. The taste is very Q bomb and delicious.

Recipe Recommendations

pigskin 50g
pork 200ｇ　
bitter gourd 300g
ginger appropriate amount
chives appropriate amount
red pepper appropriate amount
oil appropriate amount
salt appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
douchi appropriate amount

salty and fresh
braised
an hour
ordinary

Steps for Braised bitter gourd with soy sauce and pork skin

Wash and slice pork skin.

Wash the balsam pear, remove the naan, and cut into thick slices; wash the peppers and remove the seeds inside and slice them into slices.

Cut chives into sections; slice ginger.

Heat the pan with oil, add the pig skin and fry until golden brown, add ginger and stir fry until fragrant.

Add lean meat and stir fry, add salt.

Add bitter gourd and stir fry.

Add fermented bean sauce and stir fry.

Add a large bowl of water to boil, add appropriate amount of light soy sauce, and a little dark soy sauce.

Cover and simmer over medium heat for 30 minutes.

After the bitter gourd is simmered soft and the soup becomes thick, thicken it slightly with wet starch, add the chives and stir fry quickly for a few times, and serve the pan.