Steps

1. Cut the bitter melon in half lengthwise and scoop out the pith with a spoon.
   🕒 01:47
2. Slice the bitter melon thinly.
   🕒 02:11
3. Place the thinly sliced bitter melon in a bowl, sprinkle generously with salt, and knead. Once water is released, rinse and squeeze out thoroughly. (Key Tip!) Salting to draw out moisture is the trick.
   🕒 02:20
4. Cut the boiled bamboo shoots in half lengthwise and slice thinly.
   🕒 02:45
5. Trim the tough ends of the wood ear mushrooms and tear them into bite-sized pieces.
   🕒 02:58
6. Mince the green onion, ginger, and garlic separately.
   🕒 03:15
7. Cut the pork belly into bite-sized pieces. Aim for approximately 60g to 70g.
   🕒 03:26
8. Crack the eggs into a bowl and add a pinch of salt.
   🕒 03:47
9. Prepare 250cc of stock using a commercial chicken stock base or similar.
   🕒 03:55
10. Heat 2 tbsp of white sesame oil in a frying pan over medium-high heat.
    🕒 04:35
11. Pour the egg mixture in all at once and stir-fry over high heat until semi-cooked.
    🕒 04:49
12. Add a little sesame oil and transfer the semi-cooked, fluffy eggs to a plate. (Key Tip!) Remove them early as they will be simmered later.
    🕒 05:11
13. Add the pork belly to the same frying pan and slowly cook over low heat until the fat renders.
    🕒 05:36
14. Once the pork changes color to white, add a pinch of salt, a pinch of pepper, 2 tbsp of Shaoxing wine, and 250cc of stock.
    🕒 06:03
15. Add the bamboo shoots, wood ear mushrooms, and 2 tbsp of soy sauce, and simmer for a while to let the flavors penetrate the pork, bamboo shoots, and mushrooms.
    🕒 06:27
16. Add the minced green onion, ginger, and garlic, and continue to simmer.
    🕒 06:55
17. Add the prepared bitter melon and stir-fry briefly.
    🕒 07:14
18. Taste and adjust seasoning with 1 tbsp of soy sauce, 1 tsp of sugar, and pepper to taste.
    🕒 07:25
19. Increase the heat and return the pre-cooked semi-scrambled eggs to the frying pan.
    🕒 07:55
20. Simmer for 20 to 30 seconds to allow the eggs to absorb the sauce, then cover and cook for about 1 minute. (Key Tip!) Allowing the eggs to soak up the sauce adds a gourmet touch.
    🕒 08:10
21. Drizzle with 1 tbsp of sesame oil for finishing.
    🕒 09:00
22. Carefully slide the stir-fry onto a slightly deep plate to serve. Enjoy!
    🕒 09:12