How to cook bitter melon and onion pork

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby of theirs. Every dish is their own successful work. We should not always envy others' talents. In fact, we can learn it. The following is an introduction to bitter melon and onion twice-cooked pork. Let's get started now.

1. Wash all the ingredients, put the hind leg meat into boiling water and cook until it is cooked through. You can poke it lightly with chopsticks without bleeding.

2.12 Cut the cooked hind leg meat into thin slices of even thickness.

3.21 Slice the onion, ginger and garlic, cut the chili pepper into sections, and set aside the peppercorns and sugar.

4. Slice the bitter gourd and cut the beauty pepper into sections.

5.Cut the onion into pieces and set aside.

6. Heat the pan with cold oil (pour a little oil in the base because the fat will release oil in a while), pour in the meat slices after the oil is hot, and stir-fry until the fat releases oil and dimples appear.

7. Push the meat slices aside, add a spoonful of Pixian bean paste, and stir-fry over low heat until red oil comes out.

8. Add the onion, ginger, garlic slices, chili pepper, Sichuan pepper and sugar and stir-fry until fragrant, then add the bitter melon slices and beauty pepper and stir-fry.

9. Add onion pieces and stir-fry evenly, don’t stir-fry for too long. Add appropriate amount of dark soy sauce, cooking wine and vinegar, turn off the heat, add chicken essence and remove from the heat.

A healthy diet can bring you a strong body. Today we introduce to you twice-cooked pork with bitter melon and onion, which is a healthy delicacy. If you have time, you can make it yourself.