Bitter gourd with Douchi(dou chi ku gua )

Bitter gourd with Douchi

Introduction:

"Summer is coming quietly. Douchi and balsam pear are cool and delicious. Indications: remove pathogenic heat, relieve fatigue, clear heart, clear eyes and ears, moisturize skin, strengthen body, make people energetic and not easy to age. "

Production steps:

Step 1: food preparation

Step 2: wash and shred the lean meat first, marinate it with soy sauce, cooking wine and wheat starch for a while

Step 3: cut balsam pear in pairs and remove the flesh

Step 4: slice balsam pear and marinate with salt

Step 5: wash and shred green pepper

Step 6: chop the lobster sauce

Step 7: squeeze the pickled balsam pear out of the bitter water by hand, rinse it with clean water, and then squeeze out the water

Step 8: add the marinated lean pork, stir fry until it changes color, and then start the pot (basically, the bitter gourd is cut, and the pork is marinated after marinating)

Step 9: heat the oil to 70% heat, add garlic and stir fry until fragrant

Step 10: add proper amount of oil in the pot, add balsam pear and green pepper and stir fry for one minute

Step 11: stir fry the pork together, add the lobster sauce, salt, stir well, then start the pot

Step 12: stir fried bitter gourd

Materials required:

Balsam pear: 1

Green pepper: 1

Lean pork: 100g

Douchi: right amount

Garlic: right amount

Soy sauce: moderate

Cooking wine: moderate

Salt: right amount

Vegetable oil: right amount

Wheat starch: right amount

Note: 1, bitter gourd salted, squeeze out bitter water, bitter gourd is not so bitter. 2. Stir fry with Douchi. It's better to eat in summer. 2. You don't need to put too much salt when frying balsam pear, because you have already put salt when marinating. Half of the salt is enough when frying vegetables.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Dou Chi Ku Gua