Brewed bitter gourd is a well-known dish in Hakka cuisine. This dish is tender, smooth and fragrant, clearing away heat and fire, fresh and bitter, and rich in nutrition. Momordica charantia contains various nutrient elements, with rich vitamin C, followed by folic acid tablets, carotene, potassium and dietary fiber. Bitter gourd also contains active substances such as momordicin, bitter gourd ganoderma lucidum polysaccharide and so on. The key to the health care function of bitter gourd comes from this active substance. Grind tofu, mushroom hob, onion, ginger and garlic.

Put all of them into the dumpling stuffing, and add salt, white pepper, spiced powder, soy sauce, rice wine and oil consumption. Clockwise mixing is evenly distributed. Cut the bitter gourd into 2-3cm wide sections and dig out the bitter melon pulp (be careful to remove the tendons or the bitter taste will greatly harm the overall taste). Boiled bitter gourd can be blanched without blanching. The advantage of blanching is to maintain the color tone of bitter gourd and get rid of some bitter taste. Otherwise, some people say that it is useless to soak it in salt. Brew the dumpling stuffing into the bitter gourd section and tamp it tightly.

Fry it in a pot, not too old, just set it. Insert dried Lycium barbarum into the pork stuffing in Bitter Melon, and steam in the pot for 10min. Pour the steamed juice from the dish into the stainless steel pot, add a little salt (or oil consumption/soy sauce), appropriate sugar and water starch to see if you like it, and then pour the juice later. Done, a super bitter gourd stuffed meat is completed. This dish is delicious and fragrant, slightly bitter and astringent, showing the freshness of bitter gourd and the delicacy of meat and Pleurotus ostreatus.

Cut the bitter gourd into pieces with a thickness of 2cm-3cm, and be sure to scrape the pure white pulp neatly, so that the bitter taste will be greatly reduced. Adding a small amount of black pepper, monosodium glutamate and salt seasoning to dumpling stuffing can remove fishy smell and refresh, and adding some cassava starch can improve the viscosity of dumpling stuffing. Put the adjusted stuffing into the bitter gourd ring and clamp it tightly. Steam in the pan 15 minutes or so. The variety of high-quality bitter gourd is big in shape, thick in flesh and sweet in bitterness. Among them, "Sliding Bitter Melon" is famous for its characteristics of not deep lines, bright melon body and fresh and tender meat. The above types can be selected and stored.