# 天热要多吃苦瓜，教你新吃法，不炒不炖不凉拌，上桌比吃肉还过瘾

Source: https://www.youtube.com/watch?v=yQ4YVK5jcuE
Recap page: https://rapidrecap.app/video/yQ4YVK5jcuE
Generated: 2025-12-26T08:33:23.875+00:00

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## Quick Overview

The video demonstrates a new method for preparing stuffed bitter melon (bitter gourd) by mixing mashed tofu with ground pork and seasonings, stuffing this mixture into hollowed-out bitter melon rings, pan-frying them until golden brown, and then steaming them before topping with a savory garlic and red pepper sauce.

**Key Points:**
- The recipe involves preparing bitter melon by cutting it into rings, removing the pith, blanching it for two minutes in salted, oiled water to reduce bitterness, and setting it aside.
- The stuffing consists of mashed tofu, ground pork, chopped scallions, grated ginger, cooking wine, light soy sauce, oyster sauce, white pepper, salt, and cornstarch, which are mixed thoroughly.
- The hollowed bitter melon rings are stuffed tightly with the meat/tofu mixture and then pan-fried with the stuffed side down until golden brown, then flipped to brown the other side.
- After browning, the stuffed bitter melon is placed on a plate, covered, and steamed over high heat for 10 minutes.
- A savory sauce is prepared by stir-frying minced garlic and diced red pepper in oil, then adding light soy sauce, oyster sauce, a little sugar, and finally thickening it with a cornstarch slurry.
- The finished, steamed stuffed bitter melon is topped generously with the prepared sauce and garnished with chopped green onions before serving.
- The resulting dish is described as having a slightly bitter but pleasant taste from the melon, with a very smooth filling, making it enjoyable even for those hesitant about bitter melon.

![Screenshot at 00:20: A close-up shot shows the cook holding a hollowed-out ring of bitter melon, preparing to remove the white pith inside, a crucial step emphasized to reduce the vegetable's natural bitterness.](https://ss.rapidrecap.app/screens/yQ4YVK5jcuE/00-00-20.jpg)

**Context:** This video is a Chinese cooking tutorial presented by a creator named '小颖美食' (Xiao Ying Meishi), focusing on an appealing preparation method for bitter melon (苦瓜) combined with a tofu and pork stuffing. The main goal is to present a way to cook bitter melon that minimizes its inherent bitterness while creating a flavorful and satisfying dish, suitable for summer consumption due to the melon's cooling properties.

## Detailed Analysis

The tutorial begins by preparing the bitter melon: two are shown, cut into 2cm thick rings (00:14), with the inner pith and seeds carefully scooped out using a small knife (00:20), a process the creator notes reduces bitterness. Next, the filling is prepared. A block of tofu is salted and blanched in boiling water for five minutes to remove the beany flavor (00:06-00:10), then removed and mashed into a coarse paste using a wooden pestle (00:40-00:48). Separately, a piece of pork belly is sliced thinly and then minced into ground meat (00:51-00:57). The filling is assembled by combining the mashed tofu and ground meat, adding chopped scallions (01:07), grated ginger (01:09), one spoonful of cooking wine, two spoonfuls of light soy sauce, one spoonful of oyster sauce, pepper, salt, and finally one spoonful of cornstarch (01:17-01:31), mixing everything thoroughly (01:32). The hollowed bitter melon pieces are blanched for two minutes in boiling water with salt and oil to remove oxalic acid (01:42). After blanching until bright green, they are cooled (01:47). The prepared meat/tofu mixture is then tightly stuffed into the bitter melon rings (01:55). These stuffed rings are pan-fried in hot oil, first on the stuffing side until golden brown, then flipped to brown the other side (02:14-02:22). Once browned on both sides, they are transferred to a steaming plate and steamed over high heat for ten minutes (02:29). While steaming, a sauce is made by stir-frying minced garlic and diced red pepper in hot oil until fragrant (02:55-03:01). Then, one spoonful of light soy sauce, one spoonful of oyster sauce, and a small spoonful of white sugar are added (03:03). After stirring, one bowl of cornstarch slurry is added to thicken the sauce until it coats the back of a spoon (03:11-03:16). The cooked stuffed bitter melon is removed from the steamer (03:21) and the prepared sauce, topped with chopped green onions, is poured over the dish (03:27). The final dish is presented, noted for the slightly bitter but tender texture of the melon and the very smooth filling.

### Bitter Melon Preparation

- Cut two bitter melons into 2cm rings
- remove inner pith/white membrane to reduce bitterness
- blanch in salted, oiled boiling water for 2 minutes to remove oxalic acid
- cool down.

### Stuffing Preparation

- Mash blanched tofu
- mince pork belly slices
- mix tofu, pork, chopped scallions, grated ginger, 1 spoon cooking wine, 2 spoons light soy sauce, 1 spoon oyster sauce, pepper, salt, and 1 spoon cornstarch
- mix thoroughly until uniform.

### Assembly and Cooking

- Tightly stuff the bitter melon rings with the filling
- pan-fry in hot oil, starting with the filling side down until golden brown, then flip and brown the other side
- place on a plate, cover, and steam over high heat for 10 minutes.

### Sauce Preparation

- Stir-fry minced garlic and diced red pepper in hot oil until fragrant
- add 1 spoon light soy sauce, 1 spoon oyster sauce, and a small spoon of white sugar
- stir well, then add 1 bowl of cornstarch slurry and cook until thickened and glossy
- turn off heat.

### Finishing and Plating

- Pour the prepared sauce over the steamed stuffed bitter melon
- garnish with chopped green onions
- the final result is slightly bitter melon with a smooth, flavorful filling.

![Screenshot at 00:00: The initial ingredients displayed: two whole bitter melons and a block of tofu on a plate.](https://ss.rapidrecap.app/screens/yQ4YVK5jcuE/00-00-00.jpg)
![Screenshot at 00:06: Tofu is placed in a bowl, salted, and covered with hot water for five minutes to remove the beany flavor.](https://ss.rapidrecap.app/screens/yQ4YVK5jcuE/00-00-06.jpg)
![Screenshot at 00:55: Pork belly slices are being rapidly chopped into a fine mince using a large knife on a wooden cutting board.](https://ss.rapidrecap.app/screens/yQ4YVK5jcuE/00-00-55.jpg)
![Screenshot at 02:14: The stuffed bitter melon rings are pan-frying in oil, showing the filling side has achieved a golden-brown sear.](https://ss.rapidrecap.app/screens/yQ4YVK5jcuE/00-02-14.jpg)
![Screenshot at 03:24: The finished stuffed bitter melon, after steaming, is shown on a plate, ready for the sauce to be poured over it.](https://ss.rapidrecap.app/screens/yQ4YVK5jcuE/00-03-24.jpg)