Dried Pollack cut into very thin strips with a length of about 5 cm If the fish are very dry, you can lightly sprinkle with water and allow to stand. Onion peel, cut arbitrarily and fry in a pan with hot oil. After roasting remove the onions from the oil.

In a bowl put the "noodles" of Pollock, add "annem" and pour the hot vegetable oil. Thoroughly but gently mix. Allow to cool and serve, stirring well before serving. Very well, if the snack before serving, let stand a few hours to fish became softer and better soaked in peppermint oil.

Cooking seasoning "annem": Garlic clear, skip through the press or a meat grinder, add the ground hot pepper, salt and sugar, 1 tbsp. spoonful of cold boiled water and mix well. Ready seasoning can be stored long enough in the fridge in a glass jar with a tight lid (screw).