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Boil the belly together with the carrot and whole onion. Boil in the pressure cooker for about 40 minutes. Remove the belly, cut into cubes or strips, strain the juice and put on low heat and add the belly cubes.
Separately mix the yolks with sour cream, a teaspoon of salt, a teaspoon of vinegar and pepper until it becomes creamy and add to the juice, pouring little by little and stirring so as not to cut. Leave it to boil for two or three more minutes.
Serve hot with mujdei, sour cream and ciusca. Good appetite!
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