Ingredients
1 kg plucks
250 g salo
3-4 onions
3-4 cloves garlic
parsley, dill, mint
2 cup white wine
pepper, salt
Method
Cut the well-scrubbed trifles and salo and fry them. Subtract them with a slotted spoon and breakaway fat stew the chopped onion, garlic and herbs. Add salt to taste and drop inside entrails. After about 10 minutes sent down eating in Yiwu tray bake in a moderate oven.
Containers:
Difficulty
Easy
Tested
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