Chinjaoniurose Christmas style

Cut the loin into shredded pieces of about 3-4cm x 1cm in size, and cut the Manganji chili peppers diagonally. Prepare the ingredients for the soy sauce sauce (see separate recipe).

Use papaya cut in half horizontally. Cut the bottom a little to keep the bottom stable. Remove seeds and cut into containers, and jagged edges. Stab a star-shaped carrot into the edge with a pick.

Add salt, pepper and beaten eggs to the loin and sprinkle with potato starch.

A frying pan lined with a small amount of salad oil, heat it, add Manganji chili peppers and a pinch of salt, and quickly stir-fry. Once it's soft, take it out.

After cleaning the frying pan, place salad oil in the frying pan and add [3] to bake. Once the surface color changes, remove the meat, add soy sauce sauce and black pepper to a frying pan and heat it.

When the sauce is at a boiling point, bring the meat back, add Manganji chili peppers and mix quickly.

Remove from the heat and serve in a papaya dish to finish.