Balsam pear wine(ku gua niang )

Balsam pear wine

Introduction:

"Recently, I seem to eat meat every day. When I drink Soybean milk, I try not to eat eggs, so I have to find a way to eat meat! Mi Ma's breakfast ingredients are relatively single, and she is changing this habit recently, ha ha. Most of them are seasonal vegetables with eggs or meat to make breakfast that can serve as both vegetables and meals, which is also easier. "

Production steps:

Step 1: raw material drawing.

Step 2: Chop onion and ginger and add water to make onion and ginger water.

Step 3: separate lean and fat fresh meat, chop lean meat into mud, chop fat meat into small pieces.

Step 4: mix the fat and lean mixture evenly.

Step 5: add onion and ginger water.

Step 6: add raw smoke

Step 7: add salt.

Step 8: add pepper and stir until the water is absorbed by the meat.

Step 9: depending on the situation of the meat, add appropriate amount of starch.

Step 10: work in one direction.

Step 11: wash and cut off the balsam pear, and remove the flesh with the handle of a spoon.

Step 12: fill the meat one by one and put it on the plate. I use the steel cup matched with the pot, just one cup at a time.

Step 13: put the cage after the water boils.

Step 14: steam over medium heat for 12 minutes.

Step 15: boil and take out

Step 16: squeeze on ketchup and serve.

Materials required:

Bitter gourd: one

Fresh meat: 100g

Scallion: right amount

Ginger: right amount

Starch: right amount

Pepper: right amount

Salt: right amount

Soy sauce: moderate

Note: bitter gourd can be blanched in water to reduce the bitterness. Mi Ma likes to suffer, but she hardly blanches bitter gourd. The steaming time can be shortened a little, because I have another dish at the same time, the steaming time is longer. Balsam pear is a bit too bad.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ku Gua Niang