Cut the bitter melon in half, then quarter it. Remove the white spongy
inside part. You can use a rounded teaspoon (or a grapefruit spoon with serrated edges) to scrape the last bits of
the white part.
* Cut it with a 45-degree angle into 1/3 of an inch thick slices. Season it with 1 tsp of salt. Rub for a few minutes. Let it sit for 15 minutes.
* Cut some red, dried chilies open and remove the seeds.
* Roughly dice some fresh red chilies
* Press 5 cloves of garlic through a garlic presser.
* Optionally, prepare 1 tsp of Sichuan peppercorns.
* Now go back and check out the bitter melon. Squeeze out as much moisture as you can.
* Rinse the bitter melon with cold running water several times. Drain it but doesn’t need to be thorough, for you need some water anyway.
* Stir-fry the Sichuan peppercorns in 1/4 cup of the water with Yondu.
* Once you see the color of the peppercorns is getting dark, you can take them out and discard them.
* Next, stir-fry the onions with 1/2 cup of water with Yondu.
*Turn the heat to medium. Add in the bitter melon, dried chili, fresh chili, and garlic. Stir for a couple of minutes.
Turn the heat to low. As the temperature climbs up slowly, the water
will be seasoned with the peppercorn flavor and the onions.
* Give it a taste. The Yondu makes the taste, you can adjust with more Yondu or a small amount of Bragg's Liquid Aminos. Add the 1/4 cup of water with starch. The salt in the Yondu or the Liquid Aminos will suppress a little bit of the bitter taste, the starch will make the sauce.
* Give it a final stir and you are done.