Generally, bitter gourd is only fried. Hakka is used to make meat. Only those who love soup in Cantonese cuisine have invented bitter gourd soup. The whole meat is soup together. Not only does it not feel the bitterness of bitter gourd, the soup is clear and sweet. It is the first choice for hot summer soup. This Daoji chicken is soaked in cold melon. It is a soup that has been improved by the ancient method of Cantonese cuisine. It is matched with the pheasant. It is mainly used to take the sweetness of the pheasant. It is bitter and bitter, and the taste is lighter. It can be felt in the summer. The coolness of the clouds is clear.
Tianji asks the store to slaughter and peel the skin, and then marinate for 15 minutes.
The cold melon is all two, hollowed out the inner scorpion, and stuffed the marinated pheasant into the cold melon.
Take a stew, put the cold melon field chicken, pour the pure water soaked in the cold melon, put the horseshoe rock sugar, cover, steamed into the steamer for 2 hours
When bitter gourd is fried, it is selected from the end of Qing Dynasty, and its heat-clearing effect is more obvious. You can choose green skin for soup. Bitter melon can moisturize white skin and calm and moisturize the skin. Especially in the summer when it is easy to dry, apply iced bitter gourd slices, which can immediately relieve the skin's irritability.