Bitter melon can be eaten without blanching, but the taste may be a little bitter and there may be some trace toxins.

In order to remove the bitter taste, accelerate ripening and achieve better cooking results, it is recommended to blanch bitter melon before frying. When blanching, you can add a small amount of salt and cooking oil to the water to maintain the color and taste of the bitter melon. At the same time, the bitter melon can also be passed through the oil before frying.

If the bitter melon is not blanched, it is recommended to extend the cooking time appropriately to remove possible trace toxins.