- Naman sa - 600 Grams
- Man fetur - 40 Milliliters
- 1/2 teaspoon ƙasa barkono
- Kirim mai tsami - 250 Grams
- Faski - 20 Grams
- Bow - 2 guda
- Dill - 20 Grams
- Alkama na gari - 30 Grams
- Salt - 1/2 Teaspoon
1. Da farko, ya kamata a wanke naman sa (mintuna, gindi, gefen gefe) da wankewa da tsabta. Sa'an nan kuma a yanka nama a cikin yanka kamar 1.5-2 centimeters lokacin farin ciki, kuma dole ne a yanka shi a fadin firam. Bayan wadannan ganga an zalunce su zuwa kauri na kusan 0.5-1 centimeter kuma a yanka a cikin tube. 2. Ya kamata a yanke albasa a cikin rabin zobba. Sa'an nan, a cikin kwanon frying, muna zafi man, jefa albasa, kuma toya har sai ya wuce. 3. Lokacin da albasa ta shirya, muna ƙara nama zuwa gare ta. Dole ne a ci gaba da cin nama da shiga. Don fry shi wajibi ne game da minti 5-6, a kan wuta mai karfi, kuma ta haka ne kullum ya motsa. 4. Bayan da aka yi naman dafa, dole ne a zuba a gari. Duk abin da aka haɗe shi sosai kuma a soyayye don wani minti 2-3. 5. Abu na gaba da muke yi shine ƙara kirim mai tsami ga nama. Jira, kuma bari mu tasa kadan puck. Sa'an nan kuma juya shi kuma saka shi a cikin farantin.
Ayyuka: 4