Brewed balsam pear(niang ku gua )

Brewed balsam pear

Introduction:

"Brewing balsam pear is a Hakka specialty"

Production steps:

Step 1: Chop lean meat into minced meat, add raw powder, pepper, chicken essence, cooking wine, sugar and salt, and marinate for 15min.

Step 2: soak Lentinus edodes in warm water and cut into pieces. Wash balsam pear and cut into 5cm long pieces. Then remove the bags and wash the shrimps.

Step 3: heat a little oil in the pan, saute mushrooms and shrimps until fragrant, then put them into the marinated minced meat and mix well, then brew them into balsam pear.

Step 4: put the brewed balsam pear on the steaming tray, put it into the pot and steam for 15 minutes. The balsam pear must be steamed yellow and soft to taste good.

Step 5: add water to dilute the oyster sauce, heat the pan, add it to boil, and pour it on the steamed bitter gourd.

Materials required:

Bitter gourd: two

Lean meat: 200g

Shrimp: 50g

Mushroom: 5

Raw powder: appropriate amount

Pepper: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Oyster sauce: right amount

Sugar: right amount

Salt: right amount

Note: it is best to use pressure cooker to save time and gas

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: bitter

Chinese PinYin : Niang Ku Gua