500g of bitter gourd, 250g of pork belly, salt, cooking wine, peanut oil, water starch, chopped green onion and Jiang Mo.

Making:

① Peel the bitter gourd, remove the pulp, wash it, and cut it into 3cm round piers; Chop pork belly into stuffing, add salt and cooking wine and mix well for later use.

(2) Fill the hollow bitter gourd pier with meat stuffing, put it in a plate, put it in a cage and steam it with strong fire, and take it out for later use.

③ Heat the wok with oil, put the minced onion and ginger into the wok, add fresh soup, salt and cooking wine to boil, thicken it with water starch, pour cooked oil on it, and pour it on the bitter gourd.

Features:

Smooth and fragrant, clearing away heat and toxic materials.

Stuffed eggplant

Ingredients: one catty of eggplant and two and a half pieces of pork. Seasoning: two dollars for soy sauce, one dollar for refined salt, two dollars for vegetarian dishes, two dollars for sesame oil, one or two dollars for flour and a little onion and ginger.

Methods: (1). Chop the meat into fine stuffing, add soy sauce, salt, vegetarian dishes, sesame oil and minced onion and ginger and mix well. Flour is mashed with water. (2) Peel the eggplant, cut it into five wide clips along the length, and then brew the mixed meat into the eggplant. (3) sealing the brewed eggplant with batter. Relax the oil in the spoon, heat it to 70%, tie the eggplant into tiger skin color, put it in a bowl, steam it in a drawer, and buckle it into a plate. (4) Put two spoonfuls of fresh soup in the spoon, add refined salt and monosodium glutamate, adjust the taste, hook the juice with water starch, drop some sesame oil and pour it on the eggplant.