Ingredients: 3 bitter melons, local pork 1 kg (4 points fat and 6 points lean is better), 200 grams of shad meat, appropriate amount of pepper, salt, soy sauce, sesame oil and edible oil, 2 shallots, a little ginger and starch.

Specific operation steps:

1, washed bitter gourd, drained and cut into rings.

2. Put all the seeds in the bitter gourd with a spoon, leaving only the hollow ones.

3. Wash the local pork, drain it, cut it into small pieces first, and then chop it into minced meat. Handchopped stuffing is authentic. Don't put it in the blender to stir, because the taste of the meat will be greatly reduced. Then add 200 grams of fresh shad meat and chop it into stuffing with pork.

4. Add appropriate amount of salt, pepper, sesame oil and soy sauce to taste when chopping. Then cut the ginger into powder, cut the shallots into minced scallions, and mix them into the meat and stir well.

5. Then beat the meat stuffing for 10 minute, and then brew the meat stuffing into the bitter gourd ring.

6. Pour oil from the pot. When the oil temperature rises to 50%, put one side of bitter gourd with meat stuffing into the pot and fry until golden brown, then turn over and fry the other side until golden brown.

7. Then add 3 slices of ginger, add water, add a little salt and light soy sauce to taste, bring to a boil over high fire, and then turn to medium heat for slow stew.

8. Stew for about 40 minutes, thicken half a bowl of starch water, pour into the pot and stew for 2 minutes. After the soup thickens, a fragrant and soft bitter gourd is ready. The soup is very thick, the meat is particularly refreshing, and QQ is very good.

Summary: When brewing bitter gourd, these four ingredients are indispensable, and none of them is authentic. These four ingredients are: local pork (4 points fat and 6 points thin is the best), shad meat, pepper and sesame oil. The local pork is tender and refreshing, and then loach meat is added. After chopping the minced meat, the minced meat was beaten for 10 minutes, and the minced meat became very Q-elastic, refreshing and elastic, which made the dish of stuffed bitter gourd more delicious.

Tip:

1, 4 points fat and 6 points thin local pork is the best match, because you want to add shad meat, so it doesn't matter whether the pork is fat or not.

2. Add shad meat to make meat stuffing, and then through the beating process, the gum of the meat will be beaten out, and the meat stuffing will become more refreshing and elastic.

3. Chop the meat stuffing by hand, and don't put it in a blender. The meat stuffing made by the blender tastes particularly bad.

4. Fry both sides of bitter gourd with meat stuffing into golden yellow, which not only tastes fragrant, but also can fix the fried meat, and the meat stuffing will not fall off when eating bitter gourd.

5. When stewing bitter gourd, clear water must not pass bitter gourd, and simmer slowly on medium fire.