29.10.2020
38
Recipe information
Cooking:
2 hour
Complexity:
Middle
Calorie content:
1123.13
Carbohydrates:
63.06
Fats:
73.25
Squirrels:
57.91
Water:
234.82

Ingredients

Title Value
1. Beef broth 200 Column
2. Pork neck 300 Column
3. Butter 2 art. l
4. Salt taste
5. Black pepper taste
6. Potatoes 300 Column
7. Garlic 4 clove
8. Tomatoes 3 PC.
9. Cilantro 100 Column
10. Bulb onions 1 PC.
11. Sugar 1 Tsp
12. Vinegar 9% 2 art. l
13. Vegetable oil 2 art. l

Cooking

1. Stage

Cut the meat into small pieces. Marinate meat with onions for at least 5 hours. Mix sugar, vinegar and vegetable oil, salt and pepper. Cut the onion into rings and pour the marinade for 8 minutes, then drain the liquid. Heat oil in a pan, evenly fry the meat until half cooked for about 7 minutes. Salt, pepper to taste.

1. Stage. Cut the meat into small pieces. Marinate meat with onions for at least 5 hours. Mix sugar, vinegar and vegetable oil, salt and pepper. Cut the onion into rings and pour the marinade for 8 minutes, then drain the liquid. Heat oil in a pan, evenly fry the meat until half cooked for about 7 minutes. Salt, pepper to taste.

2. Stage

Wash the potatoes, peel, cut into medium-thick circles, add to the pan and fry together with the meat for 20 minutes over medium heat.

1. Stage. Wash the potatoes, peel, cut into medium-thick circles, add to the pan and fry together with the meat for 20 minutes over medium heat.

3. Stage

Finely chop the garlic, put in a pan, reduce heat, close the lid and simmer ojahuri for 5 minutes.

4. Stage

Wash the tomatoes, cut into small pieces. Wash cilantro, finely chop. Add the tomatoes and cilantro to the pan, simmer the ojahuri under the lid for another 20 minutes.

1. Stage. Wash the tomatoes, cut into small pieces. Wash cilantro, finely chop. Add the tomatoes and cilantro to the pan, simmer the <strong>ojahuri</strong> under the lid for another 20 minutes.