Bovine, pork and ovine


  • Time 2 hours
  • Servings 12 People
Ingredients
Instructions
  • 1 The most important thing in the cottages isn't the way to prepare, it's the fart. The buying farce doesn't even eat my cat, and this one's gonna swallow. We buy 500 beef scapulas and 500 g pig. If you're a creepy estete, buy another 250 baranines, it won't be any worse.
  • 2 Shinkui is a big onion and we put it on the scooch before transparency, the al-daughter, as the saus traders say on the AZ.
  • 3 Let's get white dryers in milk. As long as you put in the dryer cottages, depending on you, the more delicious and the worse.
  • 4 Let's get meat, wet and cut dryers, fried onions and garlic through the meat cut, add the tea spoon of the soda, gashen vinegar, salt, pepper, scrubbbing. I haven't added eggs to the porch for years. In my view, they're making cattle stars at the English kitchen.
  • 5 We're putting the cauldrons on the rocks as we go, and we're frying them on the big lights for 5-7 minutes, then we turn, we shoot to the " lower middle " , close the cover (possibly close) and we''ll get 25 to 30 minutes.
Nutrition Facts
  • Calories 230
  • Total Fat 15,6 g
  • Protein 18,9 g
  • Total Carbohydrate 230 g
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