Brewed balsam pear(niang ku gua )

Brewed balsam pear

Introduction:

Production steps:

Step 1: prepare the ingredients: cut the balsam pear, chop the pork and Xianggu and set aside. Cut balsam pear into 1-inch-high segments and remove the flesh inside.

Step 2: mix Xianggu meat foam, add appropriate amount of salt, soy sauce, 2 spoons of starch, 1 spoonful of sugar, mix well.

Step 3: fill the middle of the balsam pear with pork and drain into the plate.

Step 4: add water to the pot and bring to a boil, cover the bitter gourd tightly, steam over high heat for 20 minutes until it is well done and take out.

Step 5: heat up the oil in the pan, saute the garlic until fragrant, then add the salt, soy sauce and water to make the sauce.

Step 6: pour the sauce on the balsam pear to eat.

Materials required:

Balsam pear: 400g

Pork (minced): 350 g

Dried Xianggu (soft): 10

Starch: 2 teaspoons

Garlic: right amount

Soy sauce: moderate

Salt: right amount

Sugar: 1 teaspoon

Note: small reminder: 1: the best pork with half fat and thin. 2: This portion can be made into two plates. If you want something soft, steam it for a long time. I steamed the second dish for 40 minutes and found it delicious. It's also good to keep the rest of the meat for making tofu.

Production difficulty: unknown

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Niang Ku Gua