Diced bitter gourd with beef and black bean sauce(niu rou dou chi ku gua ding )

Diced bitter gourd with beef and black bean sauce

Introduction:

"A very spicy appetizer. Although it's just a simple vegetable, the spicy taste and colorful color will still be a bright delicacy in the Hakka banquet. It will definitely attract your taste buds and make people eat more and more delicious. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: remove the flesh of balsam pear, wash and dice. Dice bamboo shoots and carrots respectively.

Step 3: boil water in the pan, add the diced bamboo shoots and cook for 1 minute.

Step 4: then put the diced carrots into the water, continue to blanch, and take out the cold.

Step 5: add some salt and oil to the pot, and then blanch the bitter gourd until cool.

Step 6: stir fry shallot, ginger and garlic in wok.

Step 7: add beef and lobster sauce and stir fry until fragrant.

Step 8: pour in diced bamboo shoots and carrots and stir fry.

Step 9: add salt and sugar and stir well.

Step 10: pour the balsam pear into it and stir fry quickly.

Step 11: add a little chicken essence and pour in sesame oil.

Step 12: stir well and turn off the heat.

Materials required:

Balsam pear: 200g

Bamboo shoots: 100g

Carrot: 50g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Beef and soy sauce: 20g

Sugar: 2G

Salt: right amount

Chicken essence: a little

Sesame oil: appropriate amount

Note: bitter gourd blanching to add a little salt and oil, so that the color of bitter gourd is beautiful. Pour in bitter gourd, stir fry quickly, and other ingredients evenly, then turn off the fire, so as to ensure the color and taste of bitter gourd.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Niu Rou Dou Chi Ku Gua Ding