It is a famous dish of Han nationality in Guangdong province, belonging to Cantonese cuisine.

Practice:

1. Chop pork, fish and mushrooms, add ginger, wine, salt, sugar and a little soy sauce, preferably add a little 13 fragrance, and stir and marinate.

2. Remove seeds from bitter gourd, cut into sections, grab salt, fly water to remove bitterness, add raw starch to wipe the inner wall of bitter gourd, and brew meat stuffing.

Cut eggplant into two knives, without cutting the middle, to form eggplant clips, and brew them into meat stuffing.

Remove the seeds from the peppers and fill them with meat.

3. Put the three samples into the oil pan and fry until cooked.

4. Stir-fry garlic in an oil pan, add hot sauce, soy sauce paste, soy sauce, oyster sauce and water, add the fried three kinds, boil over high fire, simmer over low fire, collect juice, and add monosodium glutamate.

Features:

Different colors, beautiful shapes and unique tastes.