The chef’s trick is to fry bitter gourd shredded pork like this. The bitter gourd is not bitter and the shredded pork is not firewood. The green color is very appetizing.

Bitter gourd is a special ingredient. Many people know the nutritional value of bitter gourd, but not many people love it. Because it is too bitter, we will make a bitter gourd stir-fried pork today.

If you feel that bitter melon that is not bitter has no soul, and you prefer to eat bitter melon that has soul, then you can also omit the step of removing bitterness. Next, let's look at the specific methods.

1. First process the ingredients.

Cut one bitter gourd into sections, remove the flesh and cut into strips, and cut a slice of red pepper into thick silk and put the bitter gourd together.

One piece of lean pig meat is cut into shredded meat and placed in a marinating pot.

Next, the pork must be marinated and starched.

Add salt, pepper, soy sauce, and cooking wine in the basin and mix quickly and evenly. Use the permeability of salt to allow the shredded meat to fully absorb the seasoning. If it is too dry, you can add a little water. This step is mainly for flavor.

Beat in another egg, keep stirring to increase the viscosity of the shredded pork, so that the shredded pork is not easy to desizing. The stirring time should last for two minutes.

Finally, sprinkle in dry starch and stir evenly. This step is mainly to enhance the water retention. After stirring for 2 minutes, pour in a little vegetable oil to form a protective film between the shredded meat, and then let it stand for ten minutes to let the slurry raw materials and The shredded pork is fully combined.

2. Prepare the cooking accessories during the marinating time.

Cut a small green onion into small pieces, cut a piece of ginger into diamond-shaped slices, cut garlic into slices, and add a handful of dried red peppers. If you don't like spicy food, you can leave it alone.

Then blanch the bitter gourd in water to reduce the bitterness, boil the water in a pot, pour the bitter gourd into the blanched water for 20 seconds and then pour it out. Use clear water to quickly cool the bitter gourd, and then dry the water for later use.

3. In order to make the shredded pork taste smoother and tender, then let the shredded pork slippery.

Heat oil in the pan. Pour the shredded pork when it is 50% hot. Use a spoon to quickly push away the shredded pork to prevent it from sticking. Pour the shredded pork in the pan for 30 seconds to control the oil immediately.

Start cooking after grease

Leave the bottom oil in the pot, pour the green onion, ginger, garlic, and red pepper until fragrant, then pour in the bitter gourd and the shredded pork, stir fry quickly on high heat, add the cooking wine to remove the smell of the shredded pork.

After a quick stir-frying, start to season, add a little oyster sauce to enhance the umami taste of the shredded pork, then add salt, chicken essence, pepper, sugar to improve the freshness, stir again to dissolve the seasoning, then add a little water starch, add a little oil and starch Make the soup thicker and combine with the bright oil to make the dishes brighter.

Finally, turn on the high heat to collect the juice, and then put it out of the pot and serve.

Generally, restaurant fried meat likes oil, which can make the meat more smooth and tender. Today we also have the oil step for this dish, but if it is wasteful to make at home, you can also blanch the water. Of course, the taste is not as good as oil. , You can choose by yourself.