Practice: 1. Wash bitter gourd, cut it in half, scrape off the seed part with a spoon, and scrape off the wax gourd part if you are afraid of bitterness (but many effective ingredients of bitter gourd are here).
2. Cut into strips, add 1/2 teaspoons of salt, mix well and let stand for 10 minutes, then rinse with water and drain.
3, add a little oil to the pot to heat, and the bitter gourd strips are patiently stir-fried until the surface is slightly wrinkled and golden, and the tiger skin is raised.
4. Next, stir-fry the lobster sauce and dried peppers. Because the salinity of each kind of lobster sauce is different, after tasting, add salt and stir evenly.
Second, the sugar is cold. Bitter gourd material: a small amount of bitter gourd, pepper, sugar, white vinegar, salt and vegetable oil.
Practice: 1, sliced bitter gourd, shredded small pepper (small pepper is tough enough, of course, it doesn't have to be spicy).
2, sugar, white vinegar, salt, water, adjust, melt, put aside and other practices.
3. Put oil in the pot, remove the small peppers and fry until the oil turns slightly red.
4. Put the bitter gourd down and fry for two minutes.
5. Then put down the prepared juice, stir-fry until the juice is slightly collected, and take the pot.
Third, spicy bitter gourd materials: bitter gourd, dried red pepper, lobster sauce.
Practice: 1. Soak bitter gourd in light salt water, cut it in half, scrape off seeds and pulp with a small spoon, wash it and cut it into long strips.
2. Put some salt, pinch it with your hands a few times, let it stand for five minutes, and drain the excess water. ?
3. Slice ginger and shred dried peppers. ?
4. Heat the wok, put the bitter gourd directly into the wok (no oil, no seasoning), stir fry over high fire for 2 minutes, and take it out for later use. ?
5. Put oil in the pot and heat it. After the ginger slices are fragrant, take them out and throw them away. ?
6. Stir-fry dried Chili shreds on low heat. ?
7. Turn the fire and stir-fry the bitter gourd strips a few times. ?
8. Add a spoonful of lobster sauce to the pot and stir well, then add salt, a little sugar and mushroom essence, stir well and serve.