1. We still want glutinous rice over there, so we don't need to fry it, and I think it's better to brew bitter gourd after dinner. Glutinous rice pork with red onion, brewed with water for 40 minutes, is both a staple food and a dish. One person eats a big bowl, which is delicious.

2. Brewing bitter gourd is a must-eat dish in summer, and it is also a dish that wanderers never forget. I don't know if it's Hakka or not. Hubei Sansheng has steamed bitter gourd. At that time, the conditional glutinous rice put meat, and the unconditional people put glutinous rice directly.

3. Hakka brewed bitter gourd is not like this. Fried, I am a Hakka in Shaoguan, and I like to eat stuffed bitter gourd.

I think boiling bitter gourd is better than tofu, but it's a pity that it tastes terrible after grandma died, and not many people in the family can cook it. I will try to do it myself. I miss my grandmother's cooking.

5. Bitter gourd brewing, pepper brewing and all kinds of brewing are the hometown feelings of Hakkas. Hakka favorite home cooking.

6. The ingredients you said don't taste good together. Fried bitter gourd. Stir-fried bitter gourd had better add some pepper. Where did you put so many things? If you want bitter gourd not to be bitter, rub it with salt and then wash it with clear water. Do it. It's not delicious when it's dry. You have to thicken the cooked bitter gourd juice on it to taste good.

7. Stuffing is the soul of bitter gourd. Don't stir the meat with the machine. You must make it by hand. This is the original red onion pork. Don't need too many ingredients. I am also a Hakka. Hakka's favorite, delicious, drooling! Yes, glutinous rice and red onions are really delicious. You don't need to eat rice.

8. We are pork stuffing with leeks. Bitter gourd is the most nutritious when eaten raw. Stir-fried with local spicy green peppers, the taste is pure. Put bitter gourd, the first choice is Lei Gong fried bitter gourd, ingredients: pork belly, mushrooms, Hakka bacon, glutinous rice flour, put the whole bitter gourd.

9. Uncle likes to stir-fry bitter gourd slices with lard residue, garlic, shredded ginger and a few peppers, which tastes super! Bitter gourd, bitter is delicious, just to cool off the heat.

10. Fermented bitter gourd, a favorite of Meizhou people, has never been heard of by Hakka people in Ganzhou. This kind of meat is best with perilla, garlic, lobster sauce, shad patties and glutinous rice. I just made it today. I stuffed leeks, but I bought lean meat, which tasted ok.