Chinese Food
Braised balsam pear with pork
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It's very necessary to suffer in summer. For Sichuan people, cooking without chili is not called braised. Many years later, I went out to travel and heard about various kinds of red fever. As a result, I used the old to extract the color. There is still a big gap with Sichuan's hot red fever. -
Cooking ingredients
Cooking Steps
Step1:Cut pork into long strips, pickled with chili and pickled with ginge
Step2:Balsam pear cut into triangle
Step3:Put in the oil pan. Light the fire. Stir fry the spiced pork and let it out
Step4:Take out the streaky pork. Add in the pickled ginger and pepper and stir fry them. Then put in the streaky por
Step5:Add the streaky pork. Stir fry for 1 minute. Low heat. Add another spoonful of bean past
Step6:Next bitter melon. Stir fry until it changes color.
Step7:A pot full of water. Big fire. Small fire. The effect has only one purpose. Make balsam pear soft.
Step8:Judge whether this dish is good according to the softness of balsam pear. Balsam pear is softer. It's a bit like mud. It's best to eat it. The point of this dish. Isn't the meat soft and rotten? The cut size of balsam pear is not consistent with the meat sometimes. The meat will be soft and rotten, but the balsam pear will not rake. The taste will be a little worse.
Cooking tips:There are skills in making delicious dishes.
