Pork with ginger souce
In order to prepare todays's dish we use to components: ginger and quail egg on which we would like to direct you attention. Since the antient times ginger is known as regulator of digestion and quail egg is known that it isn't harmful even when it isn't boiled, and unlike han egg there is no danger of salmaela disase.
How to cook pork with ginger souce
Put tari sauce on the pork fillet and leave it for 10 minutes to marinate. Put cold water quali eggs, put on the fire and cook afer boiling for 5 minutes. Put the pan on the fire with medium volume add 1 tea spoon olive oil andslightly fry pork from all sides then put on the stove which should be heaten before under 1800 temperature and cook for 15-20 minutes. Put on the plate 30ml olive oil, lemon juice, add honey, add gated lemon cover, garlic and ginger then mix it. Put on the plate widely cut lettuce leaves, cut and marinated red pepper, add sauce and mix. Take off the pork form the stove leave it to rest for 5 minutes, make slices, put on the salad, put on the sides uncovered and cut quail eggs, sprinkle green onion.