material

Ingredients: 200g of bitter gourd, 250g of pork tenderloin and 400g of noodles (standard powder).

Seasoning: 20g shallot, ginger 15g, 4g cooking wine, 3g soy sauce, 5g starch, 4g refined salt, 2g monosodium glutamate, 3g sesame oil and proper amount of lard (refined).

working methods

1. Momordica charantia L. is washed, pedicled and seeded, sliced obliquely, blanched in boiling water, fished out and drained in cold water for later use.

2. Wash the pork tenderloin, cut it into thin slices, put it in a bowl, add some cooking wine, soy sauce and starch, mix well and paste it for later use.

3. Wash the shallots and cut into sections; Peel ginger, wash and slice for later use.

4. Heat the wok on the fire. Inject appropriate amount of cooked lard, heat to 60%, add ginger slices, stir-fry until fragrant, then add bitter gourd slices, stir-fry evenly.

5. Then add appropriate amount of boiling water, add noodles and cook until soft.

6. At this time, put the prepared meat slices, spread them with chopsticks, add appropriate amount of refined salt and monosodium glutamate to taste, sprinkle with sesame oil, sprinkle with chopped green onion, and put them in a bowl.