Bitter gourd fried meat(ku gua chao rou )

Bitter gourd fried meat

Introduction:

[stir fried meat with bitter gourd] in summer, it's very common for small speculators to be cold, and they seldom eat such dishes as bitter gourd. The day before yesterday, my cousin's daughter-in-law sent me a big bag of vegetables, including some beautiful balsam pear. There are many ways to eat bitter gourd in my family. The most classic is to make sweet and sour taste, and the next is to make stir fry with meat. My family eat bitter gourd, eat is bitter, if burned, directly burned, do not do blanching treatment. If it is stir fried, considering the maturity of the dish, it is usually boiled in water first. Bitter gourd tastes different because of its different maturity. The slightly ripe taste is soft and waxy, and the slightly raw taste is crisp and tender, which is suitable for mixing or frying. In fact, the fully mature bitter gourd is also a treasure. It can be used as bitter gourd sauce, and the taste is also great. The mentality of full enjoyment, all things are beautiful

Production steps:

Step 1: material drawing.

Step 2: cut the meat into slices, add salt and stir fry the pepper powder evenly.

Step 3: prepare the small material.

Step 4: blanch the bitter gourd after changing the knife.

Step 5: preheat the frying pan and pour the oil. After the meat slices are smooth and cooked

Step 6: stir fry with small ingredients.

Step 7: blanch the bitter gourd and stir fry it.

Step 8: add salt, soy sauce, sugar and pepper oil.

Materials required:

Balsam pear: 2

Pork: 100g

Garlic: how many

Douchi: 5g

Jiang: one piece

Onion: one piece

Salt: 4 g

Soy sauce: 10 grams

Pepper powder: 1 teaspoon

Zanthoxylum oil: 5g

Sugar: 5g

Note: if the balsam pear is not blanched, you need to take the sliced meat out of the pot, and then return the sliced meat to the pot after the balsam pear is fried to eight mature. This dish uses Zanthoxylum powder and zanthoxylum oil.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: bitter

Chinese PinYin : Ku Gua Chao Rou