Bitter gourd with salted fish and amaranth(xian yu xian cai niang ku gua )

Bitter gourd with salted fish and amaranth

Introduction:

"This is Cantonese food"

Production steps:

Step 1: first, shave the meat of salted fish and cut it into small pieces < br > secondly, cut the amaranth into 3cm or so and marinate it with salt to remove the water < br > ③ mix the meat and rice with a little soy sauce, pepper powder and monosodium glutamate < br > ④ cut the bitter gourd into 3-5cm long pieces (cut big or small according to personal preference) and dig out the heart < br > ⑤ mix the meat and rice with a little salt and stuff it into the bottom of the hole

Step 2: add more oil to the oil pan and fry the stuffed balsam pear until it changes color < br > Add soybeans

Step 3: add a little water without bitter gourd. Then cover the pot and cook it

Materials required:

Balsam pear: 2

Pork Rice: right amount

White amaranth: moderate

Salted fish: moderate

Soybeans: moderate

Zanthoxylum bungeanum: right amount

Salt: right amount

Soy sauce: right amount

MSG: right amount

Note: it should be noted that don't be bored for too long. Bitter gourd should be soft outside, and a little crispy is the most authentic. Soybeans should be soaked in warm water. Generally, they are sold in supermarkets

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Original

Chinese PinYin : Xian Yu Xian Cai Niang Ku Gua