The meat is cut into cubes and fry.

Add the onions and continue to fry.

Fern. For procurement use young succulent shoots are 20-30 cm long, collected in the early stages of the growing season of the plant in may-June. It is important not to miss the time when shoots of a fern, soft, and the leaves have not yet blossomed. If the leaves have started to bloom, the ferns are not suitable for harvesting - it was too hard. To maintain the high quality of the product harvested fern should be processed as soon as possible after collection. To put the fern in a container for food products, tightly peppering it with coarse salt. Approximately 30% -40% of salt by weight of the fern. Put on top load. After a few hours the fern will be compacted to 1/3 the original volume and give a rich juice. In this state, the fern is 2-3 weeks. The juice to drain and put the fern in a container for permanent storage (eg. 3-liter cans). In this case it is also necessary to pour coarse salt - 15% -20% by weight of the fern. Fern becomes suitable for use in a couple of weeks after that. Shelf life - a few years at any temperature. The fern is used in a variety of ways - for salads, for fried, boiled, baked dishes, as a filling for pies, cakes, etc., etc.

Add the ferns and continue to fry.

Add the wine and evaporate.

Add the garlic and seasoning.

Fry the diced bread until Golden brown.

We put the meat around crackers, Bon appetit.