Stuffed and steamed bitter melon meat

Remove the bitter melon from the cottonwoods, rub salt and let sit for about 30 minutes.

Make bean paste for stuffing meat. Put all the ingredients in a bowl and mix well by hand.

Rinse the salt off the bitter melon with running water and wipe off the water with kitchen paper. Make cuts at about 5mm intervals at an angle.

Apply an appropriate amount of bean paste to fill the meat from the inside of the bitter melon. It's just right that it just sticks out slightly from the cut.

Place in a steamer and steam for about 6 minutes.

Heat the all-purpose sauce and add water-soluble potato starch to thicken it.

Cut the steamed [5] into pieces that are easy to eat and arrange them in a bowl. Add the sauce from [6] and sprinkle with sesame oil to finish off. Topped with the flowers to your liking.