In this way, "bitter gourd fried meat" is delicious, natural and fragrant, the meat is delicious, and the bitter gourd is not bitter

Today I would like to share with you a little trick, which can remove the bitter taste of bitter gourd, and the color is emerald green after the dish is finished, and the taste is fragrant.                                                                    

Bitter gourd stir-fried meat ingredient details:

1 bitter gourd, 250 grams of tenderloin, half a red pepper, 1 green onion, 2 cloves of garlic, 1 piece of ginger, appropriate amount of salt, 3 grams of sugar, 10 grams of cooking wine, a little pepper, appropriate amount of starch, 10 grams of light soy sauce, 15 grams of oyster sauce, appropriate amount of sesame oil

　　

Steps to make fried pork slices with bitter gourd:

1. Wash and drain the tenderloin, then cut it into thin slices, then add salt, sugar, cooking wine, light soy sauce, pepper and starch and stir evenly to marinate for 10 minutes.

　　

2. Wash the bitter gourd and cut it in half, dig out the gourd, and then cut it into thin slices.

　　

3. The way that bitter gourd is not bitter: put the bitter gourd into a basin, add an appropriate amount of salt and marinate for ten minutes, then knead it several times with your hands, and finally rinse it with water for later use.

　　

4. Heat the wok, add an appropriate amount of oil, then add the green onion, ginger and garlic to fry until fragrant.

　　

5. Then put in the marinated tenderloin slices, fry the meat slices to change color, and then remove them for later use.

　　

6. Leave the bottom oil in the pot, then add the bitter gourd and stir-fry quickly until it is seven ripe.

　　

7. Then add oyster sauce, salt and sugar, stir-fry evenly.

8. Finally, pour in the sliced meat and red pepper and stir-fry for a while.

　　

When it comes out of the pot, you can drizzle a little sesame oil, and a nutritious and delicious bitter gourd stir-fried meat is made.

　　

Tips:

1. In addition to salting, bitter gourd can also be blanched.

2. Personally, I think bitter gourd is more delicious with bitterness.

3. When frying bitter gourd, you can add a little hot water when it is too dry, but never add cold water, otherwise it will become hard.