Hakka way of brewing bitter melon

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  1. Prepare the materials, but I forgot to bring the pork and take pictures together, hahaha

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  2. Soak the mushrooms and glutinous rice in advance, chop the pork (preferably three fat and seven lean meat) and chop the mushrooms Crush it, pick up the soaked glutinous rice, put it all in a basin, add salt and some soy sauce to change the color, mix well and make the filling (the filling of this ingredient is a traditional flavor, you can freely use your imagination to make it as you like) taste)

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  3. Wash the bitter gourd and cut it into tubes, about three to four times.A centimeter length is more suitable.Empty the melon bag and blanch it in salt water to maintain a brighter color.(When making stuffed bitter melon, you need to choose a small melon with dense veins for the best taste.But now It’s not the bitter melon season, so you can’t buy that kind)

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  4.Next, just add the stuffing Fill the melon.Don’t fill it too full, because the glutinous rice will expand during the cooking process.After everything is filled, put it into the pressure cooker and cook for about fifteen minutes

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  5. The stuffed bitter gourd is ready.Pick up the tubes and put them on the plate, then make a small bowl of powdered sauce and pour it on (traditional flavored powdered sauce ingredients: cornstarch , a little salt, soy sauce), just sprinkle some chopped green onion (I ran out of chopped green onion at home, use chopped lettuce instead, hehe)