Stuffed bitter melon Oily bean curd

1. Prepare all ingredients (chop mud carp and pork into minced meat, soak glutinous rice one hour in advance).

2. Mix the minced mud carp, minced pork, and glutinous rice together, add an appropriate amount of salt, oil, rice wine, cornstarch, soy sauce, and mix well. Use your hands to continuously beat for ten to fifteen minutes (this way, the filling is less likely to fall out and sweeter).

3. Cut the bitter gourd into sections with a slanted knife and use a spoon handle to scoop out the contents inside.

4. Clean the dug bitter gourd thoroughly and remove it to drain the water.

5. Clean the Oily bean curd and make a small opening with a knife.

6. Heat up the wok and add star anise, garlic, dried scallions, and ginger slices until fragrant, then turn off the heat.

7. Then use a spoon to stuff the meat into balsam pear and Oily bean curd, and put it in the pot.

8. Add an appropriate amount of water (the amount should be about enough to cover the bitter gourd).

9. Simmer until the water is dry and season appropriately (as the filling has already been seasoned, it is best to taste it before seasoning).