Brewed balsam pear(niang ku gua )

Brewed balsam pear

Introduction:

"Brewing balsam pear raw materials: balsam pear 750g Yaotu pork 750g accessories: scallion 50g seasoning: salt right amount of soy sauce right amount of chicken essence right amount of raw powder right amount of detailed steps 1. Wash balsam pear, cut off, bag; scallion wash standby; 2. Wash Yaotu pork (to a little fat), first cut small pieces and then chop, so it is easier to chop; 3. Chop and chop; 4; 4. When you chop the Yao local pork, cut in chives, add some salt, chicken essence and a little bit of raw powder, and chop well; 5. Fill the Yao local pork into the bitter gourd, and make sure the meat is compacted, otherwise it's too loose. When stewing, the meat will come out. 6. Prepare the frying pan or frying pan, open fire, heat the pan, add some oil, and fry the bitter gourd with stuffing in the pan; 8. Put the fried bitter gourd into the pressure cooker, add half a bowl of water, a little salt, soy sauce, an star anise, a small amount of Douchi; 9. Cover the lid, simmer at 180 ° C, then turn the temperature to 130 ℃ and simmer for 3 minutes, the fragrance will come out immediately. "

Production steps:

Materials required:

Balsam pear: 750g

Pork: 750g

Scallion: 50g

Salt: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Raw powder: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Niang Ku Gua