Ingredients (for 4):
- Bitter gourd - 2
- Minced dace meat - 200 g
- Pork - 80 g
- Salted fish - 10 g
- Amaranth - 600 g
- Salt - 1 tsp
- White pepper powder - 1/4 tsp
- Sugar - 1/2 tsp
- Chicken broth - 1 cup
Procedures:
1. Steam the salted fish for 3 minutes.
2. Remove the skin, bones and fins, then press to mince.
3. Mince the pork.
4. Cut away the stem of the amaranth, leaving only the leaves. Soak in water to clean thoroughly.
5. Blanch the amaranth in boiling water briefly. Then remove and drain.
6. Chop the amaranth finely, then squeeze to remove the water.
7. Season the dace meat with salt, sugar, white pepper powder and 1 tbsp of water. Use chopsticks to swirl the dace meat in one direction until sticky.
8. Add the minced pork and amaranth to the dace meat. Swirl and mix well.
9. Cut the bitter gourd in halves. Then remove the seeds.
10. Stuff the bitter gourd with the dace meat.
11. Put the bitter gourd in the pot and pour in the chicken broth, make sure to have sufficient broth to cover the gourd.
12. Cover the lid and cook until the broth boils. Then lower the heat and continue to boil for 30 minutes. Serve in a bowl together with the soup.
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