Fermented meat with bitter gourd(ku gua niang rou )

Fermented meat with bitter gourd

Introduction:

"Bitter melon + fragrant meat = fragrant after bitter"

Production steps:

Step 1: add minced ginger, soy sauce powder and eggs into the pork stuffing (100g pork stuffing only needs a little eggs)

Step 2: stir the meat in one direction until it feels thick and strong

Step 3: use the back handle of the spoon to clean up the inner flesh of the bitter gourd

Step 4: fill the meat with bitter gourd and smooth both ends

Step 5: put the brewed balsam pear into the microwave oven and bite it for 10-15 minutes

Step 6: put a little oil in the frying pan, put balsam pear in the pan, and fry it over low heat

Step 7: add soy sauce, star anise, cinnamon and prickly ash, add water, and bring to a boil without bitter gourd

Step 8: turn down the heat, cover the pot and simmer slowly for 15-20 minutes to fully combine the bitter gourd and meat flavor

Step 9: wait until the soup is almost dry, then take out the balsam pear, and pour the remaining soup on the balsam pear

Materials required:

Pork stuffing: 100g

Balsam pear: 3

Eggs: right amount

Soy sauce: right amount

Raw powder: appropriate amount

MSG: right amount

Ginger: right amount

Scallion: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Note: 1 meat or a little fat to taste, too thin taste will be very Chai balsam pear to choose a thin meat thick middle space small 2 transfer stuffing, add eggs and flour is to make the stuffing more soft and tender, to the right amount, if put too much stuffing will be too tender and smooth, no chewiness 3 microwave oven is to speed up the speed can also be used, but the cooking time should be greatly extended 4 balsam pear is a good choice for recycling It's better to cool and reheat the dishes in the pot, so you can cook more at a time and heat them in the refrigerator

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: bitter

Chinese PinYin : Ku Gua Niang Rou