Today's "Bitter Melon Burning Meat" is a very home-cooked dish. Bitter gourd is rich in nutrients. The content of vitamin C is the first in melon vegetables, and the content of sugar and fat is very low. It is the best in weight loss. The bitter gourd and the meat are better together. The color of the dish is golden, the pork belly is soft and soft, and the mouth is not greasy. The bitter gourd absorbs the meat. Although the entrance is slightly bitter, it is sweet afterwards, which makes people feel good and appetizing.
Prepare the raw materials, cut the pork belly into pieces, and cut the bitter gourd into pieces.
Bitter gourd is placed in boiling water with a small amount of salt and oil.
Put a small amount of oil in the pot and pour the sliced pork belly slices.
Slowly stir fry until the most of the fat in the pork belly is fried and the surface is slightly yellowed.
Go into the prepared octagonal and other ingredients and continue to stir up a few
Pour in the right amount of boiling water, add soy sauce and cooking wine
Put ginger, shallots, garlic, red pepper and rock sugar together
Cover and cook for ten minutes
After ten minutes, uncover the lid and put it into the bitter melon block.
Continue to cover and cook for five minutes.
Then uncover the lid and collect the juice from the fire. At this time, you can take out the large material.
Season with salt and pepper when the juice is ready
Put the pan in the pan
1. The purpose of drowning bitter gourd is to remove part of the bitterness. You can also add a little salt to marinate the bitter gourd. This will also release some bitterness. If you are not afraid of bitterness, this step can be omitted. 2. When frying pork, be sure to stir-fry in advance, and stir most of the fat in the pork belly so that the pork belly is not too greasy; 3. After the surface of the pork belly is scorched, it is fried in the aniseed material, and then added with a proper amount of boiling water. The water should be added at one time, and not added repeatedly; 4. Add soy sauce and cooking wine, and cook with onion ginger garlic and rock sugar for 10 minutes; (because I am cutting a very thin piece, if it is a cut, please extend the time) 5. When the meat is cooked until the ripening, add the bitter gourd block that has been immersed in water, continue to cover and cook for five minutes; then uncover the lid and simmer the juice; 6. At this time, you can remove the unused material from the inside, or you can omit it; add salt and other seasonings, but the juice can be turned off when it receives the appropriate degree.