In the skorod, add 30 ml of vegetable oil and put it on medium heat, heat and put the meat and fry for a couple of minutes, put dried coriander to it, mix, close the lid and simmer for 10-15 minutes on a slightly less medium heat.
Sweet pepper is cut into thin strips. Cucumbers are cut lengthwise into 4 parts, then we remove the upper part of the core and then cut diagonally. Carrots are ground on a Korean grater. Fill the funchosa with boiling water, close the lid and leave for 4 minutes.
In a clean frying pan pour 30 ml of vegetable oil heat and put the chopped garlic fry over medium heat stirring and put the carrots mix, add soy sauce, salt, universal seasoning to taste and add cucumbers and sweet pepper mix well, close the lid and simmer over medium heat for 2-3 minutes.
We drain the water from the funchosa through a shower and rinse it with cold water. Now we put stewed vegetables in a deep bowl to the funchose, then add salt, pepper to taste, apple cider vinegar, chopped herbs, meat, soy sauce, mix the salad is ready!
The salad turns out juicy and very tasty and it still turns out a lot)