1. Open the can of pangolin in black bean sauce, take two pangolins and tear them into large pieces and a spoonful of black bean sauce for spare

2. 2 garlic, two patted and chopped

3. Wash the bitter melon and cut it into two sections, cut it in half, dig out the flesh in the middle, and cut it into thin and thick slices

4. Put the bitter melon in a large bowl and add a small amount of salt to pickle it for 15 minutes. The water from the marinade was poured away, and the bitter melon was put into the draining blue to remove the salt, drained and set aside

5. The oil was 50 percent hot, turn the heat down to half of the crushed garlic and edamame, and then add the bitter melon and stir-fry, and then add pangolin and the rest of the half of the crushed garlic and stir-fry for a few moments, and then add a small amount of sugar and stir-fry to mix it all up