梅干滷苦瓜Braised Bitter Gourd

【 材 料 】

苦瓜：1根

梅干菜：100克

薑片：適量

紅辣椒：適量

醬油：2勺

老抽：半勺

冰糖：2勺

五香粉：少許

【 Ingredients 】

Bitter gourd: 1

Preserved mustard greens: 100g

Ginger slices: to taste

Red chili: to taste

Soy sauce: 2 tbsp

Dark soy sauce: 0.5 tbsp

Rock sugar: 2 tbsp

Five spice powder: a pinch

【 作 法 】

苦瓜去籽切成大塊或厚片，梅干菜泡發洗淨後，務必擠乾水分備用。

Deseed and chop bitter gourd into large pieces. Soak, wash, and firmly squeeze dry the mustard greens.

鍋中放入少許油，將苦瓜下鍋煎至表面微焦金黃，這個動作能讓燉煮時不易散，香氣更濃郁。

Pan-fry the bitter gourd in oil until the surface is slightly browned. This prevents it from falling apart and enhances the aroma.

利用鍋中剩餘的底油，先爆香薑片與紅辣椒，接著加入梅干菜徹底炒出獨特香氣。

Sauté ginger slices and red chili in the remaining oil, then add the mustard greens and stir-fry until fragrant.

倒入煎好的苦瓜，加入醬油、老抽、冰糖與五香粉翻炒均勻，隨後加入熱水，水量與食材齊平即可。

Add the bitter gourd, soy sauce, dark soy sauce, rock sugar, and five spice powder. Stir well, then add enough hot water to level with the ingredients.

大火將湯汁煮開後轉小火，蓋上鍋蓋燜煮15至20分鐘，直到苦瓜吸滿湯汁、變得軟糯入味。

Bring to a boil over high heat, then reduce to low heat. Cover and simmer for 15 to 20 minutes until the bitter gourd is soft and deeply flavorful.

【 小貼士 】

梅干菜本身帶有天然鹹度與沙粒，務必多清洗幾次，浸泡時間可依個人口味調整，避免滷汁過鹹。

Preserved mustard greens are naturally salty and can be sandy. Wash thoroughly and adjust soaking time to prevent an overly salty broth.

苦瓜提前煎過不僅能保持形狀，還能去除部分苦澀味，讓整體口感更溫潤軟糯。

Pan-frying beforehand helps the bitter gourd retain its shape, removes some bitterness, and creates a richer, softer texture.