Bitter gourd can be eaten raw and directly juiced for drinking. For example, you can make cold bitter gourd, stir-fried bitter gourd or garlic bitter gourd, or you can mix sliced meat or eggs. It's a favorite vegetable. The practice of stir-frying bitter gourd with lobster sauce shared a few days ago has aroused enthusiastic attention from friends, and the reading volume has reached more than 1 10000, which is really delicious. Bitter gourd scrambled eggs, put more seasoning, and the taste will become fragrant immediately. That's what chefs do. Today, I share a different practice, which may be seldom done at home, but it is really delicious. What is shared here is the practice of frying bitter gourd. Dry and spicy, slightly bitter and slightly salty, with a unique taste, but a fragrant aftertaste. Friends you like can try it.

Fried bitter gourd

Ingredients required: 2 pieces of bitter gourd 600g, onion 1, ginger 1, 3 cloves of garlic, 20g of pork and 20g of sprouts.

Seasoning required: 2g salt, 2g monosodium glutamate, 2g chicken essence, 5g sugar 1g, 5g mushroom soy sauce, 2g cooking wine, 3g pepper, 5g dried pepper and 2g sesame oil.

Production process:

1. Wash bitter gourd, cut off both ends, cut into 6 cm sections, and remove bitter melon pulp.

2. Cut the bitter gourd into strips of about 1 cm, wash the green onions and cut them into shreds, peel and cut the ginger into shreds, and cut the garlic into garlic slices. Cut the dried pepper into sections, remove the seeds, and put the prickly ash granules for later use.

3. Chop the pork into minced meat and prepare the sprouts. You can also make this dish in a vegetarian way, and make this dry fried bitter gourd with sprouts and minced meat. It has a strong taste and a mellow taste.

4. Heat the wok, pour some water, add a little cooking wine, blanch the minced meat, and remove it after discoloration.

5. Boil a proper amount of water in a wok, add a little salt and cooking wine, add bitter gourd strips, simmer for about 20 seconds, remove and drain. The purpose of blanching is to remove some bitter taste of bitter gourd.

6. Heat the wok, pour in a proper amount of salad oil, heat it to about 60%, and add bitter gourd strips.

7. Fry the bitter gourd strips for about 1 min, and take out and drain the oil when the skin is slightly burnt.

8. Leave a little base oil in the wok, add pepper and dried pepper and stir fry. Stir-fry with a small fire to give off the fragrance. The amount of pepper and pepper is increased or decreased according to the degree of spicy taste.

9. Add shredded onion, shredded ginger and shredded garlic and saute until fragrant. You can also fry with onion, ginger and minced garlic.

10, add minced meat and sprouts, stir-fry until fragrant, and cook a little cooking wine to remove fishy smell. Pork can also be fried directly without blanching, and then fried with other ingredients after discoloration.

1 1. Add a little Donggu soy sauce and stir fry to color the minced meat.

12, add bitter gourd strips and stir fry 1 min, add a little salt, monosodium glutamate, chicken essence and sugar to taste, stir fry evenly over high fire. White sugar can be fresh, but you don't mind.

13, stir-fry, pour in a little sesame oil, stir well and serve. Dry stir-frying bitter gourd is finished.