- 75g pearl leaves (White Wormwood =Artemisia lactiJlora)
- 150g bitter cucumber
- 75g fresh lily bulbs
- 40g mushroom
- 40g Chiuchow preserved mustard
- 1red pepper
- 2 preserved plums (White)
- 3 Tbsp broth or water preserved
- 1 tsp salt
- 2 tsp sugar
- 1 tsp corn flour
Wash all the ingredients. Slice the bitter cucumber, salted vegetables and mushroom; cut the lily bulb open; cut the red pepper into wedges; mash the plums.
Deep-fry the pearl leaves in oil over medium heat until they turn emerald green. Remove and drain well.
Heat 1 Tbsp of oil in the wok, sautC the salted vegetable, then add the lily bulbs, mushroom, bitter melon and red pepper. Put in half the water, then add the plums, salt and sugar.
Make a thickening with corn flour and the remaining water, pour it in the wok. The dish is ready when the sauce thickens.