From nutria carcasses to separate the top layer of meat with fat, it will come in handy for other dishes. The remaining meat on the bones of the portions cut. I used to cook only 1/3 of the carcass. Onion peel and cut into half rings. Sprinkle the meat with black pepper and onions, pour soy sauce, mix well. Cover with a lid and leave for half an hour to marinate.

Quince peel, cut into pieces and put in water with the wine. Prunes wash, but not soak. Carrots peeled and cut into wedges. Garlic peel and pass through chesnokodavilku.

The pieces inside to shake off the onion (onion and soy sauce do not throw away) and fry until Golden brown. The meat to shift into another bowl, and on the same oil lightly fry the carrots and onions from the marinade. Return meat to pan to the carrots and onions on top add the pieces of quince. To half the volume of meat pour the water with the wine, which was kept at the scene of the remains and add soy sauce. Simmer, covered 30 minutes. Add the prunes and garlic. If necessary, add liquid. Try for salt, add if necessary. Our family has used the minimum amount of salt, so if the dish is soy sauce, it is no longer doselevel. After adding prunes and garlic continue braising until the meat is cooked, about 10 minutes. Serve the meat as a separate dish and a side dish of buckwheat, rice, potatoes, etc. Bon appetit!