Prepare the bitter melon: Halve the bitter melons lengthwise, scoop out the seeds and white pith with a spoon. Slice them into 0.5 cm thick pieces. Blanch the bitter melon slices in boiling water for 1-2 minutes, then drain and rinse with cold water to reduce bitterness. Set aside.
Prepare the salted eggs: Separate the yolks and whites of the salted duck eggs. Mash the yolks with a fork and finely chop the whites. Set aside.
Marinate the minced pork: In a bowl, combine minced pork with light soy sauce, Shaoxing wine, white pepper, cornstarch, and sesame oil. Mix well and set aside for 10 minutes.
Heat cooking oil in a wok over medium-high heat. Add minced garlic and ginger, stir-fry until fragrant.
Add the marinated minced pork to the wok. Stir-fry until it turns opaque and is almost cooked through, breaking up any clumps.
Push the pork to one side of the wok. Add the mashed salted egg yolks to the empty side and stir-fry gently for about 1 minute until it becomes foamy and fragrant.
Mix the salted egg yolk with the minced pork. Then add the blanched bitter melon slices and chopped salted egg whites. Stir-fry everything together.
Pour in the water, cover the wok, and let it simmer for 2-3 minutes to allow the flavors to meld and the bitter melon to soften further.
Uncover the wok. Add sugar, salt, light soy sauce, and white pepper. Stir-fry vigorously for another 1-2 minutes until the sauce slightly thickens and coats all ingredients evenly.
Serve hot with steamed rice.
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