Hello ❤️ Today we have a menu to present to friends for you to see. Today's menu is a very delicious menu.. pork rinds.. and bitter melon stuffed with minced pork. Let's go look at the ingredients. First, let's look at the filling. We will have 1 large bitter gourd. Three pieces of bitter melon with pepper, garlic, coriander root. Please make it as detailed as 3 pieces. And then ground pork and 1 stalk of celery leaves. Our method is to take bitter melon and cut it about 2 knuckles in size to our liking. Then scoop out the seeds and soak the bitter melon in salt water. To reduce the bitterness a little, then take it out of the salt water and rinse it and boil it to release the bitterness because of the orange bitter melon. Take the bitter melon out and soak it in cold water. This one we Let's mix the ground pork together. Then there will be 3 spices, seasoning powder, soy sauce seasoning, a little sugar. Mix well and stuff it when we prepare it. Bring the water to a boil and add the bitter melon. In boiling water, add shiitake mushrooms, season with seasoning powder, soy sauce, seasoning sauce, and when the pork is cooked, add in the celery leaves, followed by the fried garlic that we have fried at the same time, then type in the seasoning to your liking. Okay, this is the finished method for boiling stuffed bitter melon. We'll go look at the next menu, which is pork sadueng.
Let's look at the next menu, which is pork sadueng. It has the following ingredients. Pork neck has already been read, seafood dipping sauce. The way to make it is to take the 3 spices that we already popped and marinate the pork, then add 1 tablespoon of seasoning powder, 1 tablespoon of green cap sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar and half. tablespoon, then we mix the pork rice with all the seasonings evenly and marinate for 30 minutes, then we can make the seafood dipping sauce. The ingredients for the seafood dipping sauce are as follows . . . red jinda chili, garlic, water Pickled garlic, salt, sugar, lime. We pounded the chili and garlic until fine. Add a little salt, followed by pickled garlic juice, sugar, and fish sauce. Taste to get 3 flavors: sour, salty, and a little sweet. Then we took the seafood juice that we mixed. Once that's done, we cut up celery leaves and sprinkle them along with another 5 cloves of garlic, cut into wedges and add them to our seafood sauce, then pour the water over the pork that we've scalded. Happiness is about 70%. Bring it to the house. When finished, decorate it with kale that we've knocked over ice. It will make it very delicious. And today our menu is complete. 2 menus are pork saddung and bland soup. Stuffed bitter melon. Let's go look at the pork.
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