condiments
300 grams of pork belly, 250 grams of bitter gourd, 50 grams of shrimp, and the right amount of refined salt.
Practice steps
1. Prepare bitter gourd, pork and shrimp skin, and wash them for later use.
2. Add appropriate amount of fine salt to pork and shrimp, chop them into paste, and marinate them with salt, pepper, soy sauce, sugar, cornmeal and oil for a while.
3. Cut the bitter gourd into sections and hollow out the pulp with a spoon.
4. Stir the pork paste evenly and fill it with bitter gourd segments. The meat stuffing should be flattened and compacted as much as possible to prevent the meat stuffing from running out during cooking.
5. Heat the oil in the pot and put the bitter gourd stuffing into the pot.
6. Add a proper amount of water, soak bitter gourd, and simmer in a small fire after the fire is boiled. Cover the steamer and steam for 20 minutes.
7. Turn off the fire after steaming, and the meat-brewed bitter gourd is finished.
skill
You can put a layer of raw flour in bitter gourd to make the meat sauce in bitter gourd taste better.
Bitter gourd tastes bitter, non-toxic and cold. If it enters the heart, liver, spleen and lung meridians, it can protect bones, teeth and blood vessels, make iron better absorbed, and have the effect of invigorating the stomach.