FIELD: processing technique of food products.
SUBSTANCE: preserves are cooked by cutting, breading in corn flour and frying in vegetable oil of beef, cutting and freezing of Pe-tsai cabbage and green onion, grating and sauting in vegetable oil of ginger, chopping at the cutter and sauting in the vegetable oil of garlic, blending of the specified components with access of oxygen with shrimp paste, corn flour, bamboo juice, fish oil, soybean sauce, bone soup and sodium glutamate, packing of the obtained blend and vegetable oul, sealing and sterilisation.
EFFECT: preserves with an increased digestibility in comparison with similar culinary dish.
