Stir fried bitter gourd with mud carp and lobster sauce(dou chi ling yu chao ku gua jie sai si fang cai )

Stir fried bitter gourd with mud carp and lobster sauce

Introduction:

"It's bitter, but it's delicious."

Production steps:

Step 1: wash the balsam pear, cut off the inner pulp with a spoon, and cut into oblique pieces;

Step 2: take a mud carp, cut into small pieces, ginger cut;

Step 3: pour oil, seasoning and processed main ingredients into the pot; cover the pot and start the [dry pot] function;

Step 4: after cooking, take out the ingredients.

Materials required:

Canned mud carp: 100g

Ginger: 1 tablet

Salt: 1g

Balsam pear: 250g

Sugar: 3 G

Oil: 15 ml

Note: 1. Balsam pear should be tender; 2. Mud carp should be canned, not fresh fish, otherwise it will affect the taste; 3. If you like spicy, you can add a small amount of dry pepper; 4. This dish should not be stirred out of the pot, otherwise it is fragile; 5. Do not put garlic, which will affect the taste of the dish.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: bitter

Chinese PinYin : Dou Chi Ling Yu Chao Ku Gua Jie Sai Si Fang Cai