Cook meat in hot soup with spices for 5 minutes. Clean vegetables (keep a little bit of fennel), rinse, chop. Add to meat, cook for another 15 minutes. Add crème fraîche and spices, thicken with a little bit of corn starch mixed in water and add egg yolk. Serve with roasted pine nuts and fennel greens.
Serve with long grain rice
Tip: Always use aromatic spices to refine your dishes!
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