Today’s introduction is another classic home cooked Cantonese dish. Balsam pear, as a seasonal dish in summer, has a good effect on heart, lung and stomach. It can clear away heat and reduce fire.
250g balsam pear
Garlic with 3 cloves
1 tbsp fried garlic
Proper amount of soy sauce
Appropriate amount of yellow rice wine
Proper amount of sugar
Appropriate amount of shredded ginger
Proper amount of raw powder
Moderate amount of old style
Step 1First, remove the balsam pear, then cut it into thick strips.
Step 2Soak the Douchi, drain the water and cut the garlic into minced garlic.
Step 3Then pour both and fried garlic into mud.
Step 4Boil a pot of boiling water, put 1 teaspoon sugar in it, then pour in the bitter melon slices, blanch for 2 minutes and take out.
Step 5It's best to marinate the beef 30 minutes in advance, add soy sauce, sugar, shredded ginger and water. Stir in oil and cornmeal before cooking.
Step 6Heat the oil pan to the top and add a little more raw oil. Then pour in the beef.
Step 7Stir fry quickly for 30-40 seconds and remove. At this point, the beef should be just a little cooked on the surface.
Step 8Wash the pan, heat it again, pour in the oil, and stir fry the sauce prepared in step 3 over medium heat until it tastes good.
Step 9Then pour in the balsam pear and season with a little salt and sugar. Pour in the beef and mix with a little soy sauce.