¿Quieres un lomo saltado de restaurante? hazlo en casa con esta receta

Base for preparing lomo saltado and many more meat recipes, Crismar style INGREDIENTS: Makes 1 1/2 L of stir-fry base 2 kg beef bones (brisket, marrow bones, and shank bones) 1 1/2 red onions, 2 tomatoes, 1 carrot, and 7 cloves of garlic (optional: 1 stalk of celery) 1/2 tablespoon salt, 1/2 tablespoon cumin, 1 tablespoon oregano, 2 tablespoons oyster sauce 1 cup red wine vinegar, 1 cup soy sauce 2 liters of water PREPARATION: 1. Remove the marrow from the bone and add it to a pot. Wait until it melts completely, then add the eggs and cook until golden brown, about 10 minutes, stirring constantly. Once the eggs are golden brown, add the vegetables and sauté for at least 2 minutes. Then add the liquids and let it cook for at least 1 hour. When it starts to boil, reduce the heat to low. The base won't thicken; the marrow will thicken the sauce as it cools. The sauce will keep for a maximum of 3 days in the refrigerator. You can freeze it in small quantities with the date and name, and add a little each time you cook a recipe with meat. It will give your meals a spectacular flavor. Social Media:   / crismarperu     / crismarperu     / crismarperu   If you would like to thank and support me, you can... Please send a Yape donation to my wife's number: 920750118 Maribel Carhuas For those living abroad, here is my PayPal account. Thank you very much, blessings. https://www.paypal.me/crismar2628