Main Ingredients

Dried Silver Fish

15g

Pearl Bitter Melon

200g

Supplementary Ingredients

Olive Oil

Amount

Salt

Amount

Flower Cultivated Wine

10g

Shredded Carrot

10g

Steps

1. Prepare the ingredients.

2. Wash the bitter melon, split in half, dig out the white scoop, brush into fine julienne, then sprinkle in the right amount of salt, mix well shakshuka, and then put into the freezer layer of the refrigerator for 15 minutes to take out.

3. Squeeze the water out of the bitter gourd julienne and add the carrot julienne.

4. Pour a little more of the Huadiao wine into the small dish containing the dried fish. Toss the dried fish for a few minutes, then pour off the wine and drain.

5. Heat a small saucepan over medium-high heat until it is about 5 minutes hot, then reduce the heat to low and cook the drained fish in step 4, stirring constantly with chopsticks, until the fish is lightly browned and smells fragrant.

6. Pour in the olive oil and mix well.

7. Pour the dried fish into the bowl from step 3 and mix well.

8. Transfer to a serving bowl with chopsticks.

Tips

1, the production of this dish of bitter melon to pick less bitter varieties, and then after the brake water, can be most of the bitter melon bitter flavor removed.

2, with Huadiao wine "cleaning" a dried silverfish on the OK, not soaked in wine too long, so as not to lose chewing, "tough" taste.

3, bitter melon brake water, already have a salty taste, plus dried silverfish also have a salty taste, do not have to put another salt seasoning.

4, the main flavor of this dish is clear bitter sweet fresh, as little as possible with seasoning.