The papaya grunts
By VicentaLakin
It's also called old meat. It's a traditional Chinese specialty. There are two legends about the name of grunt meat. The first legend is that it is famous because the dish is cooked with sweet acid juice and it has a fragrance when it comes to it, making it impervious to swallow “slurp”. The second legend refers to the long history of the dish, which is called “old meat”, and the later tune is translated into “gold meat”. It's common in the market to have pineapple with greasy meat, but to do something innovative, this time using papaya instead of pineapple。
Recipe Recommendations
- tenderloin 150g
- papaya 150g
- salt 2g
- oil 9g
- cooking wine 6G
- pepper 1g
- starch 9g
- egg liquid 15g
- sugar 8g
- ketchup 8g
- sweet and sour
- fried
- half an hour
- ordinary
Steps for The papaya grunts
1
The spinal cords, the wine, the pepper powder, the salt pickles, the starch and the egg fluid。2
It pours oil in the pot, and puts a root of the silk into the pot, frys it to the surface, and pulls it out。3
The papayas go to the skin, cut in half, cut off the head end and then fill the cup, and the middle part is also cut in reserve。4
The papayas in the cups were made muddled with a dishmaker。5
Leave a little bottom oil in the pot, pour it into papaya mud, add sugar, and light fire to melt。6
Put the fried meat in the pot。7
Add ketchup to the mix。8
Finally, the papaya block was evenly mixed。The papaya grunts Make Tips
When the meat is ready, do not pour it in the pot. It will be attached. 2. The papayas are dense when they become mud, so they do not end up in need of water starch。