- Lin - 1-1,5 Kilogram
- Dos - 2-3 pieces
- Champignons - 0.5 kilogram
- Dawb Cov Ncuav Qab Zib Wine - 1,5 Lub Khob Haus Dej
- Zaub roj - 5-6 Art. diav
- Hmoov - 1-2 Art. diav
- Ntsev - 1.5 teaspoons
- Sib tov ntawm peppers hauv av - 2-3 Pinch
- Txiv qaub - 1 daim
- Zaub ntsuab ntawm parsley, dill - 50 Grams
Kuv cov ntses, peb ntxuav nws. Gutted. Peb txiav mus rau hauv me me pieces. Solim, kua txob thiab ncuav kua txiv ib nrab ntawm cov txiv qaub. Nceb thiab txiav rau hauv roasts. Peb ntxuav thiab shinkuem dos. Fry nceb thiab dos nrog zaub roj. Thaum cov dej los ntawm cov nceb evaporates thiab lawv pib kib - ntxiv me ntsis hmoov thiab sib tov txhua yam kom huv si. Peb tuav ntawm hluav taws kub 1-2 feeb. Peb tsom ib tug tev nrog ib tug txiv qaub. Peb muab cov ntses tso rau hauv lub tais zaub mov. On to top ntawm ntses lay nceb nrog dos. Ncuav wine nrog txiv qaub zest thiab muab tso rau hauv ib lub preheated rau 180 degrees qhov cub rau 40-50 feeb.
Kev Pabcuam: 4-5