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Friday, December 12, 2008

Stewed perch with red dates

Ingredients:

1 perch
19g astragalus hengel
4 red dates
2 slices ginger
1 tsp wine
3 cups boiled water

Seasoning:

salt

Method:
  1. Remove scales and entrails from fish. Wash and pat dry.
  2. Wash hengel. Remove pits from red dates.
  3. Place all ingredients in stewing pot and stew for 3 hours. Add seasoning. Serve.

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