Stir fried bitter gourd with mud carp and lobster sauce(dou chi ling yu bian ku gua )

Stir fried bitter gourd with mud carp and lobster sauce

Introduction:

Production steps:

Step 1: 1, bitter melon seed slice, Douchi dace slice.

Step 2: 2. Add proper amount of water in the pot, boil, drop in vegetable oil, add a little salt and cooking wine, put in bitter gourd slices, blanch water, cut off the bitter.

Step 3: 3. Heat the frying pan, add soy sauce, Douchi and dace fillets, stir until fragrant, add the boiled bitter gourd slices, and stir fry.

Materials required:

Balsam pear: moderate amount

Dace with lobster sauce: moderate amount

Note: the taste of this bitter gourd dish is fresh and crisp, and the taste of Douchi is strong. It is the best choice for wine and rice in summer. Tips: 1. Adding vegetable oil when blanching balsam pear is to keep the color of balsam pear bright. Adding salt and cooking wine is to remove the bitterness better. 2. Because there is salt in Douchi oil and Douchi, there is no need to add salt or other seasoning when stir frying balsam pear.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: bitter

Chinese PinYin : Dou Chi Ling Yu Bian Ku Gua