❓How do I prepare bitter melon to cut down on the bitterness?

You can stack a few tricks to cut the bitterness: after cutting it open, scrape out the white pith and seeds with a small spoon (a big chunk of the bitterness is concentrated there); slice it and salt it lightly for about 10 minutes to draw out the bitter liquid, then rinse and squeeze it dry; or blanch the slices in boiling water for 10-20 seconds. When stir-frying, pairing it with strong-flavored ingredients like egg, fermented black beans, or fermented tofu can also help mask some of the bitterness on the palate. If your family really can't handle the bitterness, go for a variety that's more pale green with bigger, plumper bumps — those are usually milder than the deep green ones with small bumps.