Fermented meat with bitter gourd(ku gua niang rou )

Fermented meat with bitter gourd

Introduction:

"I seldom eat bitter gourd. It's nothing but cold horse. Recently, autumn tiger is very evil. I don't know why there is a lot of false fire. It happens that a lot of bitter gourds in my aunt's family are mature. One day, I stole a lot of bitter gourds. It happens that there is also pig meat stuffing left over from dumplings at home. Why not have a brewing method with balsam pear. Say it, and go

Production steps:

Step 1: prepare the ingredients as shown in the picture.

Step 2: wash the balsam pear and cut it into 3 cm thick pieces.

Step 3: remove the flesh of balsam pear and the white film on the inner wall. Otherwise, the brewed meat will be very bitter.

Step 4: pour some sweet flour paste into pork stuffing and cut some onion powder

Step 5: add appropriate amount of water, starch and chicken powder, stir evenly along one direction, and make it strong.

Step 6: find a plate and spread the lettuce leaves on the plate. Put the prepared meat stuffing into the dug bitter gourd section, and point a medlar on each section.

Step 7: put into the steamer, steam over high heat for 15 minutes. It's a light and rich dish. It's quite small. The fresh "balsam pear meat" is OK. Each "balsam pear brewed meat" above the wolfberry, eat up slightly sweet, very delicious yo!

Materials required:

Balsam pear: 400g

Minced pork: 200g

Lettuce: moderate

Wolfberry: moderate

Onion: right amount

Sweet flour sauce: right amount

Starch: right amount

Chicken powder: right amount

Note: the inner wall of balsam pear white film to remove, can reduce the bitter taste of balsam pear.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ku Gua Niang Rou