Summer wind dry, balsam pear brewed cool


500g balsam pear
250 g minced pork
50g shrimp
2 chives
3 mushrooms
3 g salt
5g water starch
5 ml soy sauce


Step 1
Wash the fresh bitter gourd, cut the head and tail off obliquely, and cut it into 3cm wide segments, then empty the flesh and seed in the center

Step 2
Bring the water to a boil, put in the bitter gourd section and cook for 2 minutes. Drain and set aside.

Step 3
Chop the scallions, mushrooms and shrimps, put them together with minced pork into a large bowl, add salt and soy sauce, stir them in the same direction, beat them several times, and add water (30ml) in the middle

Step 4
Fill in the balsam pear section one by one and press it tightly.

Step 5
Put the brewed bitter gourd segments on the plate. After the water in the steamer boils, put the bitter gourd into the cage drawer, cover it, steam over high heat for 40 minutes until it is cooked

Step 6
Decanter the soup into a frying pan, add water and 1 teaspoon water, bring to a boil to make a transparent sauce, and pour it on the balsam pear section