home cooking
VicentaLakin
RAW MATERIAL: TEN FIGS DRY, 250 G FRESH MUSHROOMS, TWO OR THREE CARROTS, ONE GINGER-SIZED APPROACH: CLEAN THE RIBS, SLICE THE MUSHROOMS, SLICE THE CARROTS WHEN THEY GO TO THE SKIN, RINSE THE SKINS IN RESERVE, BOIL A POT OF HOT WATER, PUT IT IN THE RAISINS, WASH THE RIBS AGAIN WITH FRESH WATER, REMOVE THE FILAMENTS AND PUT ALL THE FOOD INTO THE POTS FOUR WITH A PROPER AMOUNT OF WINE, COVER THE COVERS, FILL THE BOWL WITH A FINE AMOUNT OF SALT. EAT