Stir-frying bitter gourd and pepper together can relieve bitterness.

Wash bitter gourd and shred it. The wok needs no oil. When the wok is hot, pour the shredded bitter gourd (or add a little green beans) into the wok and stir fry. If it is too dry, order some water and stir-fry until cooked. If you stir-fry bitter gourd, stir-fry shredded bitter gourd, pour in and mix well, and add seasoning to the pan. Add a little sugar. If you like spicy food, you can fry the pepper first and then fry it.

2. Salinization:

Sprinkle the sliced melon with salt and marinate for a while, then filter out the water to reduce the bitterness. Or cut the bitter gourd, marinate it with salt for a while, and then stir-fry, which can alleviate the bitterness, and the taste of bitter gourd is still there.

3. Water:

Cut bitter gourd into blocks, cook it with water first, and then soak it in cold water. Although the bitterness can be eliminated, the taste of bitter gourd is lost.

4. Shui Piao:

Cut the bitter gourd, remove the seeds, shred it, then rinse it with cold water, gently rub it with your hands while washing, wash it for a while, then change the water and wash it again. If washed three or four times repeatedly, the bitter juice will be lost with water, and the bitterness will be removed, so there is no need to blanch or add salt. The bitter gourd processed in this way tastes delicious and slightly bitter after frying.