Bitter inlay meat



Materials:

80 grams of ground pork
Bitter 100 grams
10 grams of vegetables
Chives 10 grams

Seasoning:

A little fresh chicken powder
White pepper
A little sesame oil
A little rice wine
A little cornstarch

Practice:

  1. dishes are washed, chopped chives, into a large bowl, add ground pork and all the seasonings and mix well into the filling aside.
  2. Wash and cut into round gourd segment seeded appropriate size, a practice central to fill the right amount of meat alternate.
  3. Pot into the amount of the oil pan, into the practice of two bitter gourd, stamped with a small fire stew fry for about 5 minutes

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