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Mexican Pork's Stew Paprika Flavor

Material (4 servings):

  • Mexican pork · shoulder loin meat ... 1 kg
  • Onion ... 260 g
  • Demisse ... 780 g
  • Bouillon ... 260 g
  • White wine ... 130 g
  • Butter 30g
  • Hole tomato (can) ... 130 g
  • Paprika powder ... 30 g
  • Carrots ... 30 g
  • Radish ... 30 g
  • Soybean germ ... 30 g
  • Butter ... appropriate amount
  • Strong powder ... appropriate amount

How to make

  1. Cut the shoulder loins to 3 cm square, add strong flour and bake in a frying pan.
  2. Slice the onion and fry it with butter in the pan.
  3. Put (1) in (2), pour white wine, cover it, and simmer for about 3 minutes. Then put in paprika powder and let it in, add bouillon, demi sauce, hall tomato and go to the oven range. It's one and a half hours at a temperature of 150 degrees.
  4. Carrots and radish cut into rods.
  5. Salt the bean paste with (4) and serve on the dish with (3).