Boiled crucian carp with bitter melon and preserved egg

Overview

Bitter melon has the effect of improving eyesight and clearing fire. Combined with crucian carp, it strengthens the spleen and promotes diuresis, clears away heat and detoxifies. It is a holy product for relieving fire in summer. Boiled crucian carp with bitter melon and preserved eggs not only reduces internal heat, but also significantly lowers cholesterol, resists hardening of the arteries, and lowers blood lipids.

Tags

• hot dishes
• home cooking
• bitter melon
• crucian carp
• fresh ginger
• mushrooms
• preserved egg
• rapeseed oil
• rice pepper
• very fresh dark soy sauce
• garlic
• green pepper
• salt

Ingredients

Steps

1. 1 Put a little lard in a hot pan, add half of the garlic and stir-fry until slightly brown, add half of the green and red peppers and stir-fry for a few times, add all the bitter melon slices and stir-fry until five-cooked and set aside

   

2. 2 Heat rapeseed oil in a pan, fry the crucian carp until brown on both sides, add shredded ginger and the other half of the garlic until fragrant (this is the first time I upload a recipe, I am cooking and taking pictures with my phone, I am really busy)

   

3. 3 Add cold boiled rice water and cook over high heat for a few minutes. After the milky white soup is cooked, reduce the heat to medium to low

   

4. 4 Turn the crucian carp over, put the other half of the unfried green and red peppers on the fish, and put an appropriate amount of salt on the green and red peppers

   

5. 5 Cover the pot and simmer for two to three minutes

   

6. 6 Add the fried bitter gourd and preserved egg cubes, cook for one minute and then stir, add an appropriate amount of mushroom and dark soy sauce and an appropriate amount of the most delicious flavor, stir gently and stir well

   

7. 7 Take out of the pot