Stuffed bitter melon is a distinctive dish, mainly centered around bitter melon and meat, with the meat flavor able to suppress some of the bitterness of the bitter melon, as well as having a seasoning effect. Stuffed bitter melon is usually cut into segments, which is easy to secure the meat in place, and the method is also simple, suitable for home cooking.

1. Take one bitter melon, remove the seeds, wash, cut into round pieces. Add some salt and a few drops of cooking oil to the boiling water in the pot, then add the bitter melon and blanch. Remove and place in a dish of water. Crumble the pork belly and place in a large bowl, add one egg, chopped scallions, ginger, salt, soy sauce, and cornstarch, stir in one direction, and marinate for 30 minutes. Stuff the meat filling into the bitter melon segments and arrange on a plate. Bring water to a boil, add the stuffed bitter melon, cover, and steam over high heat for 15 minutes. Remove and discard the liquid in the dish, then heat a pan with a little oil, sauté the chopped scallions and ginger, add condensed chicken broth, salt, cooking wine, and the steam from the bitter melon, stir-fry until boiling, and pour over the stuffed bitter melon.

2. Cut the bitter melon into even pieces, boil water, and briefly boil the pieces to remove bitterness. Crumble the pork belly and mix with cornstarch, chopped scallions, eggs, and soy sauce, stirring in one direction. Stir until the mixture becomes sticky, as the stickier it is, the less likely the meat will fall out. Stuff each piece of meat into a bitter melon segment, turn on the heat, and fry each piece until golden brown on both sides. Finally, add a little soy sauce and water to simmer slowly.

3. Cut the bitter melon into pieces, chop the scallions and ginger into small pieces, remove the seeds from the bitter melon, and spread a thin layer of cornstarch in the middle. Stuff the meat filling inside. Heat the pan, add oil, and fry the bitter melon until golden brown on both sides. Remove and place on a plate, then steam in the Fang Tai steamer at 100°C for 15-20 minutes. In the pot, add oil, sauté the scallions and ginger, pour in soy sauce, stock, sugar, and an appropriate amount of water. Bring to a boil, add cornstarch slurry, and stir to make a thin sauce. Remove and arrange on the plate, then pour the sauce over it.