FIELD: food products manufacturing technique.
SUBSTANCE: method involves cutting, wetting in chicken eggs, dredging with starch and frying pork in vegetable oil, cutting and blanching paprica, onion and pineapples, freezing fresh green peas. The above components are mixed without oxygen access with soya sauce, tomato paste, acetic acid, sugar and table salt. The obtained mix and bone broth are packed, hermetically sealed and sterilized.
EFFECT: increased digestibility as compared to similar culinary dish.
