hello vartan greetings alena today we are preparing a very tasty hearty and high-calorie dish. simple technology. yes, vartan, yes, yes, so be patient, take your time, because the work is with meat. she does not tolerate fuss. you, as always, alyona are right and we will act with a sense of well-placed mushrooms, what to give? it is necessary to disassemble the meat, and i will disassemble it for you, well, we must take this meat. and i something- this meat is pork belly. yes right, of course, that's how we cut it, e-e is divided is divided. like this, and the capstop was forged wide, so that we could spin more fish and mormyshka. oh, well done big, yes. ha ha fu cooking our technology here is the skin. it has the same shape to keep its shape and it has very good gelling properties, of course, so that our roll turns out to be dense and beautiful on the cut, so we begin to open it. uh-huh. for this, we need such a large, let's say, long knife, what should i do? look first. we need to prepare for passerovka. i am now marinating the meat. and you, please, these three carrots. thes

hello vartan greetings alena today we are preparing a very tasty hearty and high calorie food. work is with meat. she does not tolerate fuss. you, as always, alyona are right and we will act with a feeling that we poured mushrooms with a proper arrangement, that it is necessary to add the meat to disassemble, and i have to disassemble it. well, you need to take this meat. and what kind of meat is pork belly? give it hurt, of course here, so the section i divide is divided. like this, and the caps became forged wide wide, so that we could round off more was oh oh they made it big like that. ha ha according to the preparation of our technology, this is leather. it has the same shape to keep its shape and it has very good gelling properties, of course, so that our roll turns out to be dense and beautiful on the cut, so we begin to open it. uh-huh. for this we need such a big one, let's say. so long knife, what should i do? look first. we need to prepare for passerovka. i am now marinating the meat. and you, please, these three carrots. these three, but these thick ones will be cut