Ingredients (for 4):
- Bitter melon - 1
- Minced dace - 200 g
- Pork - 100 g
- Dried squid - 2
- Amaranth - 100 g
- Salted fish - 1 tbsp
- Diced garlic - 2 tbsp
- Red chili - 1
- White pepper powder - 1/8 tsp
- Ground dried shrimp - 1 tbsp
- Oyster sauce - 1 tsp
- Fish sauce - 1/2 tsp
- Soy sauce - 1/2 tsp
- Potato starch - 1/8 tsp + water
Procedures:
1. Mince the pork.
2. Cut off the roots of amaranth and blanch in boiling water.
3. Drain the amaranth and cut into small pieces.
4. Cut the salted fish into small pieces.
5. Mix the minced dace with pork, amaranth and salted fish. Add white pepper powder, ground dried shrimp.
6. Knead in a single direction, and slap it a few times to form a sticky paste.
7. Soak the dried squid in water until softened.
8. Remove the skin of the squid and cut into thin shreds.
9. Cut the red chili into shreds.
10. Cut off both ends of the bitter melon. Cut in half across the length. Scoop out the seeds.
11. Put some potato starch on the cavity, and then stuff with the minced dace paste. Sprinkle some potato starch once more.
12. Mix oyster sauce, fish sauce and soy sauce together. Then add the potato starch and water mix.
13. Heat the pan with oil, then put the bitter melon in, with the minced dace facing down. Pan-fry until fragrant.
14. Add the dried squids and pan-fry until fragrant.
15. Add the diced garlic and then pour in 100 ml of water. Cover with lid to braise for 5 minutes.
16. Remove the bitter melon, and then add the sauce and red chili.
17. Cut the stuffed bitter melon into pieces. Pour the dried squid and red chili on top to serve.
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