INSTRUCTIONS FOR USE:

ADD 90 g MORTAR AND 1 GLASS (200ml) OF WATER TO 1kg TWICE GROUND MEATBALL MINCED MEAT AND KNEED IT. REST IN THE REFRIGERATOR FOR 1-2 HOURS. IT IS SHAPED AND COOKED. (Used with 1 kg of mortar, 2.2 liters of water and 11.1 kg of minced meat).