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.
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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