Dried Bitter Melon

1. Prepare raw materials

2. Cut bitter gourd into slices of about 4 millimeters (not too thin, otherwise it will have no taste); Bitter gourd microwave on high heat for 3 minutes or blanch for initial ripening (personally, I think microwave is both fast and can reduce moisture, my first choice)

3. In the enlarged pot, make sure to heat it up and stir fry quickly over high heat until the surface is slightly burnt yellow (the heat cannot be low, otherwise the surface will not have a beautiful tiger skin color, and the water inside has been lost. It is still necessary to maintain some moisture)

4. Stir fry 10g of fermented soybeans, a small spoonful of Sichuan pepper powder, and dried chili sections in a hot pot with cold oil and low heat until fragrant

5. At this time, add scallions and garlic slices (do not mix with chili peppers and fermented soybeans, otherwise the scallions will burn and the fermented soybeans will not produce the fragrance)

6. Quickly stir fry shredded green peppers and add a tablespoon of cooking wine along the edge of the pot. (At this point, you can see the steam in the pot, and smoke is swirling, so make sure to heat the pot very hot before pouring oil.)

7. Stir fry until the green peppers soften slightly, then pour in bitter gourds and cook in an appropriate amount of light soy sauce to enhance the flavor

8. Stir fry over high heat, then add an appropriate amount of salt and chicken essence, a small spoonful of white sugar (to remove some bitterness), and sprinkle a little pepper on the outside of the pot (to remove bitterness and enhance fragrance)