Fried mutton with balsam pear(ku gua chao yang rou )

Fried mutton with balsam pear

Introduction:

Production steps:

Step 1: slice mutton, add 1.5 tbsp cooking wine, 1 tbsp soy sauce, pepper, salt, marinate and let stand for 15 minutes

Step 2: soak Auricularia auricula in advance, tear it into small pieces, slice carrot and garlic

Step 3: cut open the bitter gourd, remove the pulp and slice it; boil the water in the pot, add the bitter gourd slices, and boil for 2 minutes with a small spoon of salt

Step 4: heat olive oil, add garlic slices and saute until the garlic slices are yellowish

Step 5: blanch the bitter gourd and rinse it with cold water

Step 6: add the marinated mutton slices and stir fry them

Step 7: add agaric and carrot, stir fry for a while until carrot softens slightly

Step 8: add 1.5 tbsp Guilin chili sauce (or Pixian Douban sauce)

Step 9: pour in the drained bitter melon slices

Step 10: add 1 teaspoon of soy sauce

Step 11: season with a little chicken essence and salt

Step 12: pour in water, thicken with starch and stir well

Materials required:

Balsam pear: 1

Mutton: 200g

Auricularia auricula: a little

Carrot: Half Root

Garlic: 2 cloves

Guilin chili sauce: 1.5 teaspoons

Old style: 1 spoonful

Cooking wine: 1 teaspoon (15ml)

Chicken essence: appropriate amount

Salt: right amount

Pepper: right amount

Starch: appropriate amount

Raw soy sauce: 1 teaspoon

Note: 1, bitter gourd first add salt blanching water, can remove part of the bitter taste. 2. I use Guilin chili sauce. It's salty, spicy and sweet. I like something heavier. I can use Pixian Douban.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ku Gua Chao Yang Rou