Methods:
1. bitter melon cut in half to remove the inner pith washed diagonal knife slices.
2. Blanch the bitter melon and then cool it and drain it.
(A few drops of oil in a pot of boiling water will keep the bitter melon green)
3. Take the pangolin out of the canned pangolin and tear it into small pieces.
4. Heat the oil in a hot pan, when the oil is hot, pop the minced garlic, scoop 3 tablespoons of black bean sauce from the can and stir-fry.
5. Add the pangolins torn into small strips and stir-fry.
6. Pour in the blanched bitter gourd, season with salt and sugar, and drizzle with sesame oil.
Tips:
If you want to be more frugal, blanch the bitter melon, add pangasius with black beans, add some salt, sprinkle a little sugar, and drizzle sesame oil on the cold.
But the flavor is slightly less penetrating.