Meat salad with cucumbers

1. Cut cucumbers lengthwise into medium-sized strips. Add salt and set aside for 15 minutes.

2. Cut onion into half rings, chilli pod lengthwise into thin strips. In a small saucepan, grate half the garlic and all the ginger or press, chop a pepper straw there. Cut the second half of the garlic into slices along the clove.

3. Meat is also cut into strips, about the size of sliced cucumbers.

4. Add salt to the pieces of meat from all sides and rub well with a large saucepan.

5. Grind the coriander in a mortar just before grating the meat with it. Leave part of the coriander.

6. Lightly moisten the pan with oil, and heat it well to the maximum.

7. Now the frying of meat is the most important stage. Quickly put the meat in a preheated frying pan in one layer, fry until golden brown, 3-5 minutes. Then only to interfere, trying to turn over all the pieces. For the same amount of time and the meat will be so ready that it will get a fried blush on the outside, but inside it will remain juicy. If you need more roasted meat, you need to extend the process for a few minutes. But it is not desirable to over-dry the meat - you need to monitor or try for the desired degree of roasting.

8. From the pan, without removing it from the heat, remove the finished meat on a paper towel.

9. In a frying pan, put the onion evenly in one layer, add oil if necessary - the onion should be completely immersed in it.

10. Fry the onion until golden on one side, mix and remove from the pan on a towel.

11. In the same place, fry the chili straws and garlic slices for 10-15 seconds. Put it on a towel.

12. Lightly squeeze the cucumbers from the liquid and put them in a colander, let the leftovers drain.

13. Put everything in one bowl, sprinkle with powdered sugar, add soy sauce and vinegar. Mix it up.

14. Cover with a lid or a film and put for 40-50 minutes in a cool place.