1. Remove the head and skin of fresh shrimps and peel the shrimps;
2. Pick out the shrimp line;
3. Marinate with cooking wine and white pepper for 10 minutes;
4. Blanch in boiling water and remove after discoloration;
5. Cool boiled water, remove and drain for standby;
6. Split balsam pear in half;
7. Scoop out the inner flesh with a spoon;
8. Cut into thin slices;
9. Blanch in boiling water for a moment, then remove it to cool;
10. Pat garlic flat and chop;
11. Blanched shrimp, balsam pear and garlic
12. Add salt, sugar and rice vinegar and mix well;
13. Stir fry pepper in small pan;
14. Remove the pepper, pepper oil while hot poured on the good bitter gourd shrimp;
15. Mix well.
reminder:
1. Bitter melon pulp of the white film must be scraped clean, so that the bitter taste will not be very heavy;
2. When blanching balsam pear, add salt and a little oil in the water, the color is green and the taste is good;
3. Shrimp and balsam pear blanched quickly after cooling, crisp and tender taste.