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

Stir fried bitter gourd with mud carp and lobster sauce

Introduction:

"Balsam pear has the effects of clearing away heat, nourishing blood and Qi, tonifying kidney and spleen, nourishing liver and eyesight, and has certain effects on dysentery, sore swelling, heat stroke, excessive heat rash, conjunctivitis and other diseases. The vitamin C content of balsam pear is very high, which can prevent scurvy, protect cell membrane, prevent atherosclerosis, improve the body's stress ability, protect the heart and so on

Production steps:

Step 1: prepare the required materials.

Step 2: wash the balsam pear and cut it into small pieces with a knife.

Step 3: Chop ginger and garlic.

Step 4: put water in the pot and bring to a boil, then pour in balsam pear and blanch until it is broken.

Step 5: remove and drain.

Step 6: heat the oil in the pot, add ginger and garlic, and saute until fragrant.

Step 7: pour in the lobster sauce and stir fry the mud carp until fragrant.

Step 8: add balsam pear and stir fry for a while.

Step 9: stir fry with salt and sugar.

Step 10: add a little soy sauce to taste, and then out of the pot.

Materials required:

Balsam pear: 2

Dace with lobster sauce: moderate amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

Soy sauce: right amount

Note: because the bitter gourd is hot to break raw, so it doesn't need to be fried too long later. Too long frying time will make the bitter gourd soft and taste bad. Balsam pear can clear heat, dispel heart fire, detoxify, improve eyesight, replenish qi and essence, quench thirst and heat. Balsam pear is cool in nature, and it is not suitable for people with deficiency of spleen and stomach.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Dou Chi Ling Yu Chao Ku Gua