Sunday, December 27, 2009

Heh Fish

Required: 
2 medium-sized carp, perch can 
3 large onions 
2 bunches cilantro 
2 heads of garlic 
Any vegetable oil 

Seasonings: 
Bitter red pepper 
Red Bulgarian pepper 
Table vinegar 
MSG 

Preparation: 
The fish are clean. Cut it along on the backs of. Cut the basic skeleton of the fish. Then we cut the fish lengthwise, between the bones (so that would be in each strip was a pit). Seasoned with vinegar and interfering with salt and cover with a lid. Reserve pickled for 20-30 minutes. 

After 30 minutes add the chopped onion (half rings) chopped cilantro and squeeze 2 heads of garlic. 
All this interferes with the fish, add pepper to taste bitter and Bulgarian red pepper for color, as well as glyutaminat and vegetable oil 2-3 tbsp 
All carefully bother to interfere better hands. Within an hour you can eat.

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