1 piece of green bitter gourd (medium size), half a red bell pepper, appropriate amount of ice, a little minced garlic, 100 ml of vinegar and 100 ml of soy sauce.

100 ml sesame oil, a little sugar, a little salt and a little taste.

brick by brick

(1) Slice bitter gourd after seed removal, sprinkle salt and let it stand for 10 minute to remove bitterness, and then rinse it with clear water;

(2) blanching bitter gourd for 30 seconds, soaking in ice water, and cooling for 10 minute, and then draining water for later use;

(3) shred the red sweet pepper for later use;

(4) Mix the sauce in a small bowl, put it in the refrigerator for 20 minutes, take it out and pour it on the red pepper and bitter gourd slices.

(5) Put the sauce, red pepper and bitter gourd into a fresh-keeping box and marinate in the refrigerator for two days, which will make the taste more delicious.

Small iron stone

(1) The white pulp in the middle of bitter gourd should be dug as clean as possible, and some bitterness can be removed by salting.

? In that way, bitter gourd will not have bitterness;

(2) Add some oil and salt when blanching, so as to keep the green color of bitter gourd, and cool it quickly when it is too cold or boiled in ice water.

? But also can keep the bitter gourd crisp and cool;

(3) The amount of sugar and vinegar should be adjusted according to your own taste, but it is not recommended to be too sweet and sour. Slightly sweet,

? A touch of sour taste and a touch of bitter taste form a balanced taste. Vinegar is preferably light or colorless,

? This makes the overall color look good!