Ingredients_Pugua Tips

Pugua is also high in nutrients and has the effect of moistening the lungs, relieving coughs and promoting urination. There are many ways to eat Pu Gua, including stir-frying and making soup. The following is a detailed introduction to the two most common ways to eat papaya.

Ingredients for Fried Pork Liver with Pugua: One stick of Pugua, about 500g, and one box of beef liver, about 350g. One small chili, three cloves of garlic, one spoon of salt, and one spoon of MSG. One teaspoon of rice wine, three tablespoons of oil, one tablespoon of corn flour, a small amount of white pepper, and 500 liters of water. Method: 1. Peel the pumpkin and cut into slices. Cut the beef liver into slices (does not need to be too thin), then marinate with rice wine, a small spoon of salt, a small spoon of MSG, and corn flour for ten minutes. Chili peppers and garlic cloves are cut into slices. 2. Take a large iron pot, add 450ml of water, boil, add beef liver, boil for 30 seconds, remove and set aside. 3. Add oil to the pot, add Chaotian pepper and garlic and stir-fry until fragrant. Add papaya and stir-fry for three minutes. Add half a bowl of water and cook for 5 minutes. 4. Put the beef liver into the pot, add salt, MSG and white pepper. Cook for three minutes and taste a piece of beef liver to see if it is cooked through.

How to make Pugua Soup?

1. Preparation: Boil a pot of boiling water. Remove the stems of the pumpkin, wash and peel it, cut it into pieces, then cut it in half, cut it into semi-circles, immerse it in cold water for 10 minutes to remove the tapioca starch, dry it and set aside. Slice carrots. Cut garlic and green onion into sections. Beat the eggs.

2. Heat the pan and add oil. After the oil is heated, add minced garlic, vinegar, and stockings and high heels. Stir-fry until fragrant. Add pumpkin, carrots, and oyster mushrooms. When the pumpkin is soft, remove from the pot. No need to wash the pot.

3. Add the egg liquid into the same pot and quickly stir-fry the egg soup (semi-liquid). The time must be short, otherwise it will become too old and there is no need to stir-fry it.

4. Pour the food out of the pot in step 2 into the pot containing the egg soup again, add green onions, sugar, and salt, stir-fry for a while, pour in boiling water, and mix.

5. Open the lid, add MSG or chicken essence, and shredded mustard, mix and serve.