As the saying goes: eat melon in summer, eat vegetables in winter.


1 bitter gourd
250 grams of pork
2 teaspoons oil consumption
2 slices of ginger
1 scallion
1 garlic
10 pieces of Douchi


Step 1
Choose the type of bitter gourd, this kind of bitter gourd is not heavy, suitable for stir fry.

Step 2
Cut the balsam pear in half, remove the flesh (with a small spoon is the most convenient), and then slice it obliquely. Then put a little salt to let the balsam pear water for 3-4 minutes, in order to reduce the bitterness.

Step 3
Dice the Douchi and garlic, slice the scallion and ginger.

Step 4
Slice the pork and marinate with a little sugar, salt and pepper for 5 minutes.

Step 5
Put ginger slices in the hot pot and then add oil (I call it ginger slices in the white pot here. If you don't add oil, heat the pot first and then add ginger and garlic. If you add oil after fragrant, it will make ginger and garlic more fragrant). Stir fry the meat slices and put them on the plate for later use.

Step 6
Put a little oil in the pot, stir fry the lobster sauce and garlic until fragrant, then add the bitter gourd slices, add a little water and appropriate amount of sugar (according to your own taste, a little can be, more will be too sweet), then cover the pot and cook for 1-2 minutes according to the thickness of the bitter gourd slices.

Step 7
Pour in the freshly fried sliced meat, add oil and cooking wine, stir fry, then add cornstarch water and thicken.