Slice the bitter gourd into slices of 5-15 mm with a slicer.
Drying can be done with a drying machine, hot air at a temperature of 40-120°C; natural drying can also be used to lay the bitter gourd on the net, drying it in the sun for about 3 days, and reducing the weight to 5-10% of the weight immediately after cutting. It is appropriate.
Baking The dried semi-finished products are gradually baked on a 70-120°C iron plate, and can be baked by using an automatic tea oven heated directly by fire.
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