Materials/tools: 1 bitter gourd, 100g lean meat, 1 millet pepper, 1 green pepper, 5g ginger, 1 garlic cloves, 1 shallots, 3g soy sauce, 3g chicken essence and 65438 oyster sauce.

1. Wash bitter gourd, then cut it in half, dig out the pulp inside, slice it with an oblique knife, soak it in light salt water for 10 minute, and finally squeeze out the water and put it on a plate for later use.

2. Slice lean meat.

3. Dice ginger and garlic, diced millet pepper and green pepper, and diced shallots.

4. Wash and dry the pan, pour in a little oil, add the meat slices, pour in the cooking wine and stir well.

5. Stir-fry the meat slices until they change color, add ginger and garlic, and pour in soy sauce to stir well.

6. After the meat slices are evenly colored, add millet pepper and green pepper rings, sprinkle with appropriate amount of salt and stir well.

7. Stir-fry the pepper a few times, then pour in the bitter gourd slices and stir-fry over high fire.

8. Stir-fry bitter gourd until it is about eight-cooked, pour in oyster sauce, season with chicken essence, sprinkle with onion and stir well.

9, pot.