- Faski - 12 guda
- Gumshin furo - 600 Grams
- Ruwa - 2 Kofuna
- Albasa - 1 Kayan
- Pepper da gishiri - - Don dandana
- Carrot - 2 guda
- Man fetur - 100 Milliliters
- shinkafa - 2 kofuna waɗanda (oblong rawaya)
- Tafarnuwa - 4 hakora
- Sweet barkono - 4 guda
- Quince - 2 guda
1. Mun tsabtace karas da albasa, wanke da kuma yanke cikin kananan cubes. A kan man da aka warke (kayan lambu), za mu ajiye. 2. Tare da naman, cire haran mai fatalwa da veins, a yanka a cikin matsakaici, tsaftace a cikin ruwa mai gudana, mun bushe nama a kan tawul ɗin lilin ko takalma takarda. Mun ƙara a karas da albasa, kuma kusan kimanin minti ashirin mun kashe, wuta ba babban abu bane. 3. Yanke abin da ke cikin kashi hudu ko shida, cire ainihin. Mun yanke shi a cikin guda guda. 4. Yanke barkono cikin sassa guda hudu, yanke su tare da gajeren gajeren bambaro. A cikin cunkuda mun ƙara barkono, gishiri, kayan yaji da kuma quince. Muna zubowa, haɗuwa, da kuma kimanin minti ashirin zuwa 30 tare da murfin rufe rufe wuta. Kada ku haɗi !!! 5. Ƙara tafarnuwa mai kyau. A cikin shinkafa, munyi damu da tafkin gado a can. Domin minti goma za mu sanya katako a cikin tanda. Bayan kazan za mu rufe da tawul.
Ayyuka: 6