Stuffed bitter gourd
By VicentaLakin
Recipe Recommendations
- bitter gourd 750ｇ
- pork 750ｇ
- chives 50g
- salt appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- cornflour appropriate amount
Steps for Stuffed bitter gourd
1
Wash balsam pear, cut off, and remove sacs; wash chives for later use;
2
Wash the pork (need a little fat), cut it into small pieces first and then chop it up. This makes it easier to chop. (Mother's hard-working hands! The chopping board is cracked, which can be ignored, hehe.)
3
Chop and chop;
4
When the pork is almost chopped, cut into the chives, add appropriate amount of salt, chicken essence, and a little corn flour, and chop well;
5
Fill the meat filling into the prepared balsam pear, and make sure the meat filling is compacted, otherwise it will come out when it is too loose.(Practice has proved that 750g of pork is matched with 750g of balsam pear. If there is too much pork, 500g of pork should be enough);
6
Prepare a frying pan or frying pan, open fire, heat the pan, put a suitable amount of oil, and put the stuffed bitter gourd into the pan and fry;
7
Fry until golden brown;
8
Put the fried bitter gourd into a pressure cooker, add a small bowl of water, a little salt, soy sauce, an star anise, and a small amount of soy sauce;
9
Cover the lid and simmer at 180° C. After the pressure cooker float comes up, adjust the temperature to 130 ° C and simmer for 3 minutes. The aroma will come out immediately;
10
Load the plate! Dip it in the chili plate I made myself and eat up all the rice bibimbap soup. Wow, a long-lost taste! O(∩_∩)O~