Authentic practice of Hakka brewing bitter gourd

Traditional Hakka dishes are mainly stews. The most common ones are stewed bitter gourd, eggplant, pepper and tofu. Stews made from different ingredients taste different. There are two kinds of clip vegetables, one is to make stuffing with glutinous rice, and the other is to make stuffing with minced meat after seasoning. In the old society, most people couldn't afford meat, so people ate more glutinous rice stuffing. Although the society has developed into a new era, people still can't afford to eat meat, but fermented meat is undoubtedly more popular. In this gourmet tutorial, Tian Jian Food Store is going to share with you a family practice of brewing bitter gourd with meat. Friends who like to eat fermented vegetables, let's see how to do it!

Before the formal production, the following ingredients need to be prepared: 2 bitter melons, 500g pork stuffing, 5 cloves of garlic, 2 spoons of lobster sauce, salt 1 spoon, oyster sauce 1 spoon, soy sauce 1 spoon, soy sauce 1 spoon and starch/kloc-0.

The first step: clean the newly bought bitter gourd, then cut it into thick sections about 3 cm thick, and then dig out the pulp of bitter gourd with a spoon handle for later use.

Step 2: Prepare a large bowl, add 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of starch, then add 1 bowl of clear water and stir evenly with a spoon to make a bowl.

Step 3: Pickling method of pork stuffing: We generally like to use fat and thin pork belly as meat stuffing. After peeling the pork belly, cut it into small pieces and chop it into minced meat. Lazy students can mince minced meat with a meat grinder, put it on a plate, add 1 teaspoon salt, 1 tablespoon pepper and 3 tablespoons starch, and then stir well!

Step 4: After both the bitter gourd and the meat stuffing are processed, put the meat stuffing in the middle of the bitter gourd with a spoon and then smooth it out. The raw bitter gourd is cooked, and then the formal cooking begins.

Step 5: add oil to the pot and heat it. Fry the cooked bitter gourd one by one in the pot, turn over after one side is browned, and fry until the other side is browned!

Step 6: Fry bitter gourd until both sides are browned, push it away with a spatula, add minced garlic and fermented soybean, stir fry, then pour the prepared bowl juice into the pot, cover the pot, stew for 3 minutes, and then collect the juice over high fire. You can serve the soup when it is thick.

This simple, delicious and delicious brewed bitter gourd is finished. Friends who like this Hakka dish will try it to make sure that the taste will not let you down.