Wash and set aside purple potato bitter melon.

Slice the bitter melon into small round slices 1cm thick; scoop out the flesh with a knife.

Boil a pot of water, add a little salt and oil when the water boils to keep the bitter melon bright green; then add the slices of bitter melon, and when the water boils again, you can fish out. The slices of bitter melon can be removed when the water boils again.

Boil the purple potatoes in a pot for 10 minutes. (Or steam until tender)

Take out the purple potatoes and let them cool to room temperature, peel off the skin and put them into a small bowl.

Add two tablespoons of honey to the purple potatoes and crush the purple potatoes with the back of a spoon until they are pureed.

Fill the slices of bitter gourd that have passed through the cool water with the purple potato puree in turn, smoothing it out with a spoon.

You can eat it!