Main ingredients:

Pig forelegs 1 kg, bitter gourd 1 kg, Pixian watercress half a spoonful, pepper 3 2, pickled ginger 3, pickled sea pepper 1 2, sugar half a spoonful, ginger 2, star anise 10, edible water 400ml, salt and monosodium glutamate.

working methods

1, which is the main raw material.

2, burn the oil to the hottest, then turn off the fire and pour the meat directly, the meat will be old, and the oil will fly everywhere.

3. After the oil cools for 2-3 minutes, add star anise.

4. After the fire, add the meat and stir fry for 5- 10 minutes.

5. Then add shredded ginger and continue to stir fry for 3-4 minutes.

6. Then add the soaked ginger and the soaked sea pepper. At this time, stir-fry to smell the mixed fragrance of kimchi and meat, and stir-fry for 3-5 minutes.

7. Add half a spoonful of Pixian watercress and cook for 2 minutes.

8. Pour a little soy sauce and the color of braised pork will come out.

9. Stir-fry for 5 minutes before entering the water, and then burn for about 8 minutes. Keep stirring.

10, pour in bitter gourd and continue to stir fry 10- 15 minutes.

1 1. Add pepper and fry for 3-5 minutes.

12, and finally add salt and monosodium glutamate.

13, when! When! When! Bitter gourd burning meat is complete!

skill

There should be no less water, no more scalding, and the temperature should be controlled well.