Bought two Liuyang white bitter melons to prepare to make bitter melon stuffed meat. The first time I tried to make it, I lamented that this was really a good summer dish, and this time I tried to make this dish for the second time. First, cut the bitter melon into barrels ranging from 2 cm to 5 cm (2 cm cooked is easier to cook than 5 cm thick). Then salt to remove some of the bitterness and wash. Spread the starch on the inside of the hollow barrel of bitter melon, stuff the mixed minced meat, and use the dry starch to wipe a little seal.
Then, I used the oil to fry the sides of the bitter melon to yellow, which is also more conducive to the sealing of the bitter melon.
(The minced meat is mixed with pepper, cooking wine, salt, soy sauce, green onions, eggs, starch, oil, and according to your taste, you can also put a little oyster sauce.) Stuff the bitter melon in a steamer and steam for about 15 minutes according to the thickness. Some poured out the juice after steaming, I didn't pour it out because it doesn't have a fishy smell like steamed fish, it's a fusion of meat and bitter melon juice and feels like it should be kept.
Then I sautéed the garlic and chili peppers in oil, added salt, soy sauce, cooking wine, monosodium glutamate, steamed fish soy sauce, and an appropriate amount of starch water and poured a little juice on the dish. Of course, you can also roll the bitter melon in the juice, it should be more flavorful, I am lazy to do it, directly pour the juice, the most important thing is not to toss the meat out of the bitter melon, psychological effect.
Sprinkled with green onions, perfect! Can eat spicy, you can eat bitter melon, clip a little millet pepper, that kind of spicy is the so-called soul to find a home! Bitter melon stuffed meat, a very healing dish!