Description
Very rich salad, also easy and quick to prepare, and always goes Bang, and just on ordinary days and on all holidays.
Ingredients
-
Seasoning
1 pack
-
Onion
1 piece
-
Carrots
1 piece
-
Cellophane
0.5 pack
-
Pork
300 g
Cooking
Funches steamed in boiling water, and through 6-7 minutes drain off the water. Take normal scissors and cut funches.
Fry the diced meat. In funazu add a salad and leave to infuse.
To the meat add the onions
The carrots and stew until ready, then put a few sliced cloves of garlic. Put in funazu, mix well. And leave for an hour.
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