The meat is boiled and boned. Chop and stew with fat and water. Add the tomatoes and after fried flour. Roux diluted with strained broth. Once boiled, add the boned meat. Add rice, chopped peppers, green onions, mint and pepper. When rice is cooked, the broth thicken as it trickle and stirring continuously, add beaten egg. Serve with vinegar and chopped parsley.