It’s hot in summer. It’s a wise choice to eat some home-made bitter gourd fried pork to defeat the fire. It’s easy to learn. My family and I often eat it. This dish has also become the favorite of my family on the table. I share its delicious secret with you without reservation. I believe you will fall in love with it.


Half catty tenderloin
1 kg balsam pear
1 teaspoon Carrefour chicken powder (5g)
5g ginger
5g garlic
A little salt
1 / 2 teaspoon sugar (3 G)
2 tsp oil (10g)
1 teaspoon starch (5 ml)


Step 1
All ingredients

Step 2
Wash the tenderloin, cut it into pieces of about 3mm, mix Jiale chicken powder and starch into the meat pieces, grasp them evenly, and marinate them for 10 minutes, which can make the meat pieces contain more water, so as to be full and juicy

Step 3
Wash balsam pear, remove the pulp, cut it in half lengthwise, cut it into thin slices, wash ginger and garlic, and cut it into small pieces for standby

Step 4
Boil water in the pot, blanch the cut balsam pear in the pot for 30 seconds, drain the water and set aside

Step 5
Heat the oil in the pot to 60% heat, add the sliced meat and fry until it changes color and breaks, and then put it out for standby. Marinated meat slices with Carre chicken powder will be very smooth when fried

Step 6
Leave a little oil in the pot to heat, pour the blanched balsam pear into the pot, add salt and sugar, and stir fry evenly

Step 7
Finally, add sliced meat and stir fry until cooked. After marinated with Jiale chicken powder, the meat slices taste more plump and delicious, and the taste is better because of more water retention