DRY SAUCE PORK KEBAB includes Wheat flour (gluten), potato starch, natural spices and seasoning extracts, cooking salt, pork protein, tomato powder, flavours.
Recipe: 800 ml. water, boil in a suitable vessel, stir 100 g of dry pork kebab sauce into 200 ml. of cold water and gradually add to the boiling water while stirring continuously.
Recommended dosage: 100 g/kg.