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清洁洋葱并将其切成方块。将肩部切成方块。
将洋葱和孜然一起放入油或猪油中煎至深棕色。加入胡椒粉、肉,稍微炒一下,以免胡椒变苦。盖上水,加入番茄泥、辣椒、盐和胡椒。将猪肉炖约1.5小时。当肉几乎变软时,根据需要加入开水,加入肉汤并将溶解在水中的面粉勾芡。炖汤一定不能太稠,否则油脂不会浮到表面。慢慢地煮炖菜,让它慢慢冒泡,再用最低火煮20分钟,不要盖上盖子。最后,加入碎大蒜和马郁兰。