1, mixed frying: frying bitter gourd and pepper together can reduce bitterness. Wash bitter gourd and shred it. Stir-fry the wok without putting oil on the fire. When the wok is hot, pour the shredded bitter gourd into the wok and stir fry. If it is too dry, add a little water and stir-fry until cooked. Then stir-fry shredded Chili peppers in a hot oil pan, then pour the fried shredded bitter gourd into the pan, stir evenly, add appropriate amount of salt and sugar, and take out the pan.

2. Pickling: Sprinkle the sliced melon with salt for a while, then filter out the water to reduce the bitterness.

3. blanching: cut the bitter gourd into blocks, cook it with water first, and then soak it in cold water, which can eliminate the bitterness, but also lose the flavor of bitter gourd.

4. Shui Piao: Cut the bitter gourd, remove the seeds, shred it, then rinse it with cold water, gently rub it with your hands while washing, change the water for a while, and then wash it again. If washed three or four times repeatedly, bitter juice will be lost with water. The bitter gourd processed in this way tastes delicious and slightly bitter and sweet after being fried.