Cut the meat into thin slices, rolled in flour and add salt. The fat is heated in a saucepan and fry it in the flesh. After being well fried to it add chopped peppers and garlic. Fry for 1-2 minutes and pour the wine and add onions. Add 2 cups water and a little salt. Fire is reduced and when the liquid almost evaporates, the meat is ready. Serve with cooked rice, steamed vegetables or baked potatoes.