Buckwheat merchants with pork 🥣 step by step recipe with photo

Kitchen appliances and utensils:

Cauldron or deep wok pan with lid;
a frying pan;
teapot;
pan;
thick sieve;
cutting board;
kitchen knife;
kitchen scales;
beaker.

Ingredients

Title	amount
Meat	600 g
Buckwheat	400 g
Carrot	400 g
Large onions	2 pcs.
Dried forest mushrooms	50 g
Fresh champignon mushrooms	200 g
Zira seeds	1.5 tsp
Ghee	1 tbsp. l
Refined deodorized vegetable oil	100 ml
Drinking water	0.8-1 L
Common salt	taste
Ground black pepper	taste
Drinking water	800-1000 ml

Step cooking

Wash and dry the pork flesh (600 grams). Cut 2 pieces approximately 4 × 5 × 2 cm in size, weighing approximately 50 grams each. Divide the rest of the meat into small pieces (2.5 × 2.5 × 1.5 cm). In a cauldron or deep wok pan, heat 100 ml of odorless refined vegetable oil.
Place two large pieces of meat in the center of the cauldron or wok, fry in oil on all sides until a pleasant meat smell appears. This is done to give the oil a taste and aroma of meat. Instead of meat, you can take one or two small ribs and fry until roasted and rich aroma from a cauldron (wok). Remove the fried meat from the cauldron (wok), put on a separate plate.
Peel and cut into large rings 4-5 mm thick 2 large onions. Pour the chopped onion into the heated oil. Fry over high heat with constant stirring with a cooking spatula or large spoon until golden brown.
Put onion chopped pork (500 grams) into small pieces. Fry meat with onions, stirring until golden brown on all sides. Salt and pepper with black ground pepper (white, mixture) the contents of the cauldron (wok) to taste. Mix well.
Wash and peel 400 grams of carrots. Cut the half of the vegetable into circles about 3 mm thick, the second part into small cubes. You can cut all the carrots into strips or thin cubes (the choice is yours). Pour the cubes of carrots to the meat mixture, add 1 teaspoon of zira seeds, mix. Fry, stirring constantly with a spatula or spoon. The taste of zira goes well with fried carrots, giving the dish a piquant unusual aroma.
Cut into slices previously washed and peeled mushrooms (hats) champignons (200 grams). Soak 50 grams of forest mushrooms in a mixture of chanterelles, boletus, boletus, and other mushrooms 4-5 hours before cooking begins. Pour the liquid from the mushrooms through a sieve into a separate container, it is used to prepare zirvak. Cut the soaked hats into small pieces. Put the dried mushrooms in a cauldron or wok. Shuffle.
Add the remaining mushroom broth.
Two large pieces of meat pulp, those that were fried in oil at the beginning of cooking, salt to taste, roll the meat into 0.5 teaspoon of zira seeds. Place in a zirvak in the center of the cauldron (wok). Stew until meat is cooked. Arrange the sliced carrots on the edge of the upcoming zirvak. Gently lay the mushrooms on top of the meat. Do not mix. Rinse, sort out 400 grams of buckwheat. Dry and fry the kernel until a pleasant smell in a dry hot pan. When toasting buckwheat, constantly mix the layer.Pour the fried buckwheat onto a layer of mushrooms, smooth the surface with a spoon or spatula.
Boil 800-1000 ml of water in a teapot. Pour the contents of a cauldron or wok pan. Water should cover buckwheat about 1 cm higher. Salt buckwheat without stirring. Cook until cooked (20-30 minutes), covered with a lid.
Build the finished buckwheat uphill, make a recess in the center. Put 1 tablespoon with a slice of ghee. Turn off the fire. Cover the cauldron or wok with a lid. Let it brew for 20-30 minutes. Stir, serve.