1. Wash bitter gourd, cut it in half from the junction of melon and japonica, dig out the pulp of melon and cut it into pieces about 5 mm thick.

2. Blanch with boiling water (two minutes at most) and take it out when it turns emerald green (it is best to spread it out to avoid yellowing at the bottom or in the middle).

3. Add a little vinegar and water (a little) to the eggs and mix well.

4. Put oil in the pot (a little more oil) and pour the egg liquid when it starts to smoke. The eggs on the side will be ready soon, so at this time, move the eggs on the side of the pot to the middle, and the egg liquid in the middle will flow to the outer layer. ) when the egg liquid is full of egg flowers, go out of the pot.

5, put a little oil, add bitter gourd when the oil temperature is seven layers hot, stir fry for three minutes, then pour scrambled eggs, add salt, a little sugar (not much), and mix well.

Hehe, you scold me if it's not delicious