Cooking Steps

1. 

   Step1:Take a large bowl. Put the diced mushroom and agaric into it. Add 1 teaspoon salt and 1 teaspoon sugar, 1 teaspoon raw soy sauce and 1 teaspoon sesame oil, mix well. Mix with the minced meat in the same direction to make the stuffin

2. 

   Step2:Wash and cut the balsam pear into two parts. Take the middle part and cut it into balsam pear sections of uniform size

3. 

   Step3:Use a fruit scoop or knife to remove the white pulp and seeds in the middle of the bitter gourd and make it into a bitter gourd cup. (the part connecting the pulp and the skin should be removed as much as possible. That is the most bitter part of the bitter gourd). Put a layer of dry starch on the inner wall and the surface interface of the bitter gourd cup

4. 

   Step4:Put the stuffing into the bitter gourd cup. Lightly smear a layer of dry starch on the seal. Boil with water in the pot. Spread a little cooking oil on the flat bottom plate and put the balsam pear wine on the plate. Sprinkle with a little salt and pepper. Steam for about 8 minutes. Take another pot. Decant the original juice steamed in the plate. Mix a little dry starch with water (to make starch water). Put the starch water in the pot and thicken it. Pour the sweat on the balsam pear wine. Sprinkle with a little sesame oil and eat hot.