# 夏天要多吃苦瓜，教你新吃法，不炒不炖不凉拌，上桌连汤汁都不剩！

Source: https://www.youtube.com/watch?v=vCeAc7DxObw
Recap page: https://rapidrecap.app/video/vCeAc7DxObw
Generated: 2025-12-19T12:35:08.85+00:00

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## Quick Overview

The video demonstrates a recipe for stuffed bitter melon (kudugua) with minced pork, which is pan-fried and then topped with a savory, spicy garlic and chili sauce, resulting in a dish that is nutritious, delicious, and surprisingly not bitter.

**Key Points:**
- Bitter melon rings are prepared by slicing them about 1cm thick and scooping out the bitter seeds and pith (0:03-0:17).
- The pork filling is made by mincing pork, mixing it with chopped scallions and ginger, and seasoning with light soy sauce, cooking wine, oyster sauce, pepper, eggs, and starch, then marinating for 10 minutes (0:39-1:43).
- The bitter melon rings are briefly blanched, then pan-fried on low heat until the meat filling is golden brown on both sides (2:07-2:36).
- A sauce is prepared by stir-frying minced red chili and garlic until fragrant, then adding a mixture of light soy sauce, oyster sauce, sugar, starch, and water, cooking until thickened (3:35-3:47).
- The cooked stuffed bitter melon is steamed on a bed of carrot slices for 10 minutes over high heat (2:54-2:59).
- The final dish is served by pouring the spicy garlic-chili sauce over the steamed bitter melon rings, making the dish refreshing and non-bitter, suitable for summer (3:50-4:07).
- For those sensitive to spice, the red chili can be substituted with bell pepper (4:10).

![Screenshot at 2:17: The bitter melon rings filled with seasoned pork mixture are being pan-fried in oil over low heat, a crucial step before flipping them to brown the meat side.](https://ss.rapidrecap.app/screens/vCeAc7DxObw/00-02-17.png)

**Context:** This cooking tutorial, presented by '小颖美食' (Xiaoying Gourmet), details a specific preparation method for stuffed bitter melon (kudugua) intended to minimize its characteristic bitterness while creating a flavorful, savory, and slightly spicy dish ideal for summer consumption. The process involves careful preparation of the bitter melon, creating a seasoned pork filling, pan-frying the stuffed rings, steaming them, and finally topping them with a distinctive chili-garlic sauce.

## Detailed Analysis

The video guides viewers through making stuffed bitter melon with pork, emphasizing techniques to reduce bitterness and enhance flavor. First, the bitter melon is selected (choosing slightly plumper ones), sliced into 1cm rings, and the inner pith and seeds are carefully scraped out (0:03-0:17). Separately, a pork filling is prepared: pork is minced, mixed with chopped scallions and ginger, and seasoned with light soy sauce, cooking wine, oyster sauce, pepper, two eggs, and starch. This mixture is stirred thoroughly and marinated for ten minutes (0:39-1:43). The prepared bitter melon rings are blanched briefly, then pan-fried in hot oil over low heat (2:07-2:16). The seasoned pork filling is piped into the centers of the rings, flattened slightly with a oiled spoon (2:17-2:29). After searing the meat side for about two minutes until browned, the rings are flipped and cooked for another two minutes until the meat is fragrant (2:33-2:46). The stuffed bitter melon is then arranged on a plate over carrot slices and steamed on high heat for 10 minutes (2:54-2:59). While steaming, a flavorful sauce is made by sautéing minced red chili and garlic in hot oil, then adding a mixture of light soy sauce, oyster sauce, sugar, starch, and water, cooking until the sauce thickens (3:35-3:47). Once steamed, the dish is finished by pouring the thick, spicy sauce, garnished with more garlic and chili, over the stuffed bitter melon, yielding a dish that is savory, nutritious, and noticeably less bitter, perfect for summer (3:50-4:07). A final note suggests swapping red chili for bell pepper if serving to children (4:10).

### Bitter Melon Preparation

- Select slightly plump bitter melon
- Slice into 1cm rings
- Scoop out inner seeds and pith to reduce bitterness (0:03-0:17)
- Briefly blanch the rings (0:32)

### Pork Filling Preparation

- Mince pork, add chopped scallions and ginger
- Season with light soy sauce, cooking wine, oyster sauce, pepper, 2 eggs, and starch
- Mix well and marinate for 10 minutes (0:39-1:43)

### Cooking the Stuffed Melon

- Pan-fry melon rings in hot oil on low heat
- Pipe filling into rings, flatten with an oiled spoon
- Sear meat side, flip, and cook for two minutes per side until browned (2:07-2:46)

### Steaming

- Arrange fried stuffed melons on carrot slices on a plate
- Steam over high heat for 10 minutes (2:54-2:59)

### Sauce Preparation

- Sauté minced red chili and garlic in hot oil
- Add sauce base (soy sauce, oyster sauce, sugar, starch, water)
- Cook until thickened (3:20-3:47)

### Finishing and Serving

- Pour prepared sauce over steamed bitter melon
- Garnish with chili and garlic topping
- The final result is not bitter and is suitable for summer (3:50-4:18)

![Screenshot at 0:00: Initial ingredients displayed: two whole bitter melons and two eggs on a blue and white patterned plate.](https://ss.rapidrecap.app/screens/vCeAc7DxObw/00-00-00.png)
![Screenshot at 0:27: Salt and oil are added to boiling water before blanching the bitter melon rings.](https://ss.rapidrecap.app/screens/vCeAc7DxObw/00-00-27.png)
![Screenshot at 0:48: Pork is being finely minced on a wooden cutting board after being sliced into pieces.](https://ss.rapidrecap.app/screens/vCeAc7DxObw/00-00-48.png)
![Screenshot at 1:14: Seasonings \(light soy sauce, cooking wine, oyster sauce\) are being added to the minced pork, scallions, and eggs.](https://ss.rapidrecap.app/screens/vCeAc7DxObw/00-01-14.png)
![Screenshot at 2:24: A spoon coated with oil is used to flatten the raw meat filling inside the bitter melon rings while they are frying.](https://ss.rapidrecap.app/screens/vCeAc7DxObw/00-02-24.png)