The cold melon is bitter gourd, which is accompanied by a small row of stew soup, which just neutralizes the greasiness of the small row, but has no bitter taste at all.
Material
| Small row | 150g |
| Momordica charantia | 100g |
| Ginger | 20g |
| American Ginseng | 10g (or not) |
| Cooking wine | The right amount |
| salt | The right amount |
| Green onions | Appropriate amount (optional) |
Wash, drain and filter out blood. Boil off minced meat residue in boiling water, cool and set aside
Cut the bitter gourd and remove the seeds. After obliquely cutting into pieces, rub lightly with a little salt to remove part of the bitterness
Sliced ginger and green onion
Discard the boiled small into the pot, add ginger slices, green onions, American ginseng and cooking wine, turn to a low heat after the fire boils
After about 1 hour, add bitter gourd and continue cooking on low heat for about 1 hour, add appropriate amount of salt and start cooking