For lovers of savory and juice pitching with a crispy skin.
Ingredients: kachinih fillet, frozen vegetables (mexican sumish), unpolished rice, water, Strength and spices, thyme, chasnik, Olive oliya for vegetables
Cooking method:
I wash rice on the back of my head and pour it with okrop in proportion 1:2. I add strength spices and put on a small fire. Now I'm going to swing. I wash the fillet, rub it dry and make small napkins on the skins, so that the fat is better absorbed and the skin is brittle. I take a frying pan, heat it up and lay the fillet on the cob with a skin to the bottom. I give the hourglass and thyme to the thyme and grease it on the great fire 5khvilin.
Then I will turn over and grease 5 more quills. Then I add strength and turn over and smear 1-2 strands from the skin side and lay on a servlet for 5 strands. Tim, for an hour, I smear our vegetables on the droplets of olives.
The stench is getting ready fast, 5 whips and it's ready. Before serving kachka, I fry 1 more khvilintsi each, I cook more and serve with rice and vegetables. A jock to go out of the mouth and sokovita, if you want more ready, try 2x. ♥️