I like the unique taste of balsam pear - fermented meat with balsam pear(xi huan ku gua te you de wei dao ku gua niang rou )

I like the unique taste of balsam pear - fermented meat with balsam pear

Introduction:

"For balsam pear, my family is very fond of it, so it is also a common dish. I like balsam pear stuffed with meat, but I don't like meat stuffing. So I always eat balsam pear, and then change it to fish or tofu mashed potatoes. It should be my favorite, hehe."

Production steps:

Step 1: wash pork, chop ginger together, add pepper powder, a little soy sauce, salt, thirteen spices, a little chicken essence, starch and appropriate amount of water

Step 2: stir until the stuffing is strong and set aside for a few minutes

Step 3: wash balsam pear and cut into sections to remove seeds

Step 4: stir the strong meat stuffing, then add proper amount of sesame oil and stir evenly

Step 5: add the minced meat to the bitter gourd section (I didn't set the plate properly, so I can't do it well. Let's make do with it)

Step 6: put water in the pot, bring to a boil over high heat, add the brewed balsam pear meat, steam over high heat for about 15 minutes until cooked

When I smell the balsam pear, it's very comfortable

Step 8: add proper amount of starch into the balsam pear juice in the steamed balsam pear meat bowl, put the starch powder into the pot with a little oil, bring to a boil, add a little tomato sauce and cook together

Step 9: spread tomato sauce on each bitter gourd meat (the size of my order is not uniform, if you want to be beautiful, make it even)

Step 10: pour the water starch into the bitter gourd meat

Materials required:

Meat stuffing: right amount

Bitter gourd: one

Thirteen spices: appropriate amount

Chicken essence: a little

Pepper powder: right amount

Ginger powder: appropriate amount

Tomato sauce: moderate

Soy sauce: right amount

Sesame oil: appropriate amount

Starch: right amount

Note: in the future, I must try to put mashed potato or pumpkin or sweet potato in balsam pear. It must be more delicious, so I don't have to remove the meat stuffing. Finally, only a little oil is needed when boiling water and starch, which will make me greasy.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Xi Huan Ku Gua Te You De Wei Dao Ku Gua Niang Rou