Carrots are cleaned and cut into circles. In a suitable container a carrot, chervil, bay leaf, pepper, pour in boiling water and boil. After carrot slightly cooked, add salt. Cut the meat into strips, place in cold broth of carrots with spices and let stand one hour. Then the meat is removed, drained and add some in a mixture of starch and egg white. Fry lightly in hot fat. Remove them and in the same oil sauté peppers cut into strips, onion, cut into quarters, green onions, finely chopped, and other carrots. Once stifled, returns meat. Add soy sauce, wine, salt, sugar and two pinches of the strained broth. Stew to complete softening of the meat.