The common practice of brewing meat with bitter gourd is introduced as follows:

Tools/materials: Momordica charantia 1 piece, chopped pork belly 200g, starch 2 tablespoons, soy sauce 1 tablespoon, chopped green onion 20g.

1, pork belly powder mixed wine, onion and ginger juice, soy sauce, salt and sugar starch are stirred in one direction for use.

2, bitter gourd cut into sections, carefully dig out the melon sac. Blanch it in a boiling pot and take it out.

3. Prepare a spoonful of soy sauce.

4. Put chopped pork belly into bitter gourd and fry it in oil pan.

5, fry until the minced meat is golden, turn over and continue to fry until the surface is golden.

6. Stir-fried bitter gourd is brewed for use.

7. Add a tablespoon of soy sauce, stir-fry the sauce over low heat, add a little sugar to cover the bitter gourd, and stew for about one minute. Sprinkle chopped green onion before cooking.

8. Bitter gourd makes meat very well, with rich sauce and delicious taste.