Bitter gourd fried meat(ku gua chao rou )

Bitter gourd fried meat

Introduction:

Since ancient times, there has been a saying that bitterness can clear away heat and invigorate the stomach. Traditional Chinese medicine believes that: bitter bitter gourd, cold, can clear away heat and fire. Balsam pear is bitter and cold in nature and rich in vitamin C. It has the functions of eliminating pathogenic heat, relieving fatigue, clearing heart and eyesight, benefiting qi and strengthening yang. Momordica charantia is rich in nutrition. It contains protein, fat, carbohydrate and so on, which are higher in melon vegetables. In particular, the content of vitamin C is as high as 84 mg per 100 grams, which is about 5 times that of wax gourd, 14 times that of cucumber and 21 times that of pumpkin, ranking the first among melons. "

Production steps:

Step 1: slice balsam pear and remove the inner core

Step 2: clean and slice

Step 3: add water to the pot and bring to a boil

Step 4: loading and standby

Step 5: heat the oil in the pan, pour in the sliced meat, add salt and sugar, and then add cooking wine

Step 6: pour in balsam pear

Step 7: add appropriate amount of water

Step 8: take out the pot and put it on the plate

Materials required:

Balsam pear: 1

Pork: 150g

Oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Note: the bitter gourd should be blanched to remove the bitterness

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: bitter

Chinese PinYin : Ku Gua Chao Rou