Braised bitter gourd with soybean ribs

Soak soybeans in clear water for an hour or more in advance. (If you don't have time, don't soak it, just extend the cooking time. Add salt, soy sauce, pepper, cooking wine, and corn flour to mix well and marinate for 10 minutes.

Dry the water in the casserole, heat it over medium to medium heat, add the oil, then add shredded ginger and minced garlic, saute until fragrant, then put down the ribs and stir fry until color changes, put the soaked soybeans in the stew, add a little salt, sugar, soy sauce, and more than half a bowl of hydration, cover and simmer over low heat for 30 minutes. (Open the lid and take a look on the way, and stir with chopsticks to avoid sticking to the pan. If there is too little water, add some water appropriately).

Cut the bitter gourd in half, remove the seeds and scrape off the flesh, cut it into strips with an oblique knife, enlarge the bowl, sprinkle with some salt and grasp well, and rinse it with clear water. This can reduce the bitterness of the bitter gourd.

After the soybeans are stewed until they are tender and soft, turn to medium high heat, put the bitter gourd into the pot, pour some oil, gently stir with chopsticks, stew until the bitter gourd changes slightly, add a little salt to season and turn off the heat.