You're a pain in the ass
By VicentaLakin
A lot of people don't like it when it comes to bitter melons, especially children. It's hard to remember that when I was a kid, it was hard to get me to eat a bitter melon, but it's strange that I'm growing up and I can taste it. There's something else to taste. Despite the autumn, the power of the tigers in the autumn is still hot and bitter, and it is indeed good for the bitter to clean and detoxify, for the warmth of the summer, especially for fire-stricken people and for the heat of the summer. It's still a bit heavy if it's done. The salt, the sour. This dry, bitter melon is more edgy. At the same time, heavier foods have eased the bitterness of the meadow, which is indeed delicious to someone like me. I have improved the approach, and I think it's worth recommending. This photo is also trying to make a different tune. Photos that are considered good by individuals must highlight the subject. Food can be characterized to the greatest extent possible for food, giving rise to appetite. So this is a good food photo. Since it's a bitter melon, what I understand is that there must be a simple picture, and that the subject of bitterness must not be highlighted。
Recipe Recommendations
- bitter gourd 400g
- green pepper 200g
- onion appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- soy sauce a tablespoon
- cooking wine a tablespoon
- douchi 10g
- white sugar 10g
- salt and chicken essence appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for You're a pain in the ass

1
Prepare the raw materials
2
Sliced into pieces around 4 mm (can't be too thin, otherwise without a sense of mouth); bitter-melt microwaves are 3 minutes high or water is pre-maturized (individuals think microwaves are fast and can reduce water, my first choice)
3
In the magnifying pan, the pot must be hot, and the fire must turn up quickly, until the surface is a little yellow
4
hot pots, hot oil, spics, 10 g beans, a small spoon of pepper and dry pepper
5
It's time for onion and garlic
6
It's a quick flip of peppers, cooking a large spoon of wine along the pot. It's time to see the boiler gas. It's cloudy, so the boiler must be hot before it pours oil
7
Scrambled into a paprika micro-soft and poured into a bitter melon
8
The fire turned and then added salt and chicken fine amounts, a small spoon of sugar (can remove some bitterness) and a small amount of pepper powder