bitter gourd soup

1

First of all, choose a pound of bitter gourd. Choose a smaller and fatter one, which will be easier to handle.

2

Choose pork as much fat as possible, so that the shredded meat will be more sticky.

3

Hyimi should be selected small, which is easy to handle.

4

Wash the meat and chop it into minced meat. When it is ready, add 2 garlic grains, sea rice and a little salt to the meat, chop it for later use.

5

Wash the bitter gourd, cut off the head and tail, cut one in half, and remove the ladle inside, either by hand or with a spoon. Remember to put the same one back together after removing it for easy handling later.

6

After taking it out, start stuffing the meat into the bitter gourd, and remember not to go beyond the edge of the bitter gourd.

7

Let the two halves of the chopped bitter gourd be combined into one, follow the picture, pick up half of the bitter gourd and fork it into the edge of the bitter gourd with three toothpicks, and then fork in the other half of the bitter gourd to become a complete bitter gourd again. Do this again.

8

The reason why I mentioned before is to put the same chopped bitter gourd together is because the meat can match the size after putting it together. The meat is not easy to escape. There are also three toothpicks that are very stable, and the meat inside will never escape. Come out.

9

This is the finished picture. Is this the same for you?

10

After doing all the procedures, take the pan and put water in the water. The water should be as high as you can accept, but it should be full of bitter gourd. When the water is close to boiling, add the prepared bitter gourd. Cook until the bitter gourd is cooked. Add salt after tasting. Remember to taste it and add it before adding it, because the meat just now has salt, and finally add some chicken powder to enhance the flavor. Start eating!!

1. When choosing bitter melons, make sure to pick ones that are small and plump, as they are easier to hollow out. 2. For the meat, choose cuts with a bit of fat; this makes it stickier so you don't need to add cornstarch. However, to make the meat tastier, you can add some cornstarch or meat tenderizer. I didn't add any because I prefer the original flavor. 3. Garlic is up to personal preference. If you don't like the taste, you can skip it or add less. I think taste is subjective; it's truly delicious only if your family enjoys it. 4. Bamboo toothpicks are best, as wooden ones break easily. Be careful of your hands when inserting the toothpicks; piercing into the firm flesh of the bitter melon is fine, as long as it doesn't move around easily. 5. I think chicken powder is necessary, because bitter melon is quite bitter, and it helps enhance the flavor.