- Tafarnuwa - 2 Hutu
- Mackerel Frozen - 600 Zubchikov
- Man kayan lambu - 30 milliliters
- Albasa - 2 Pieces
- Pepper da gishiri - - Don dandana
- Rice - 1 gilashi
- Wine giya ko ruwan - 100 Milliliters
- Kirim mai tsami - 300 Grams
- Frozen kayan lambu - 1 yanki (kunshin)
1. Tsaftace albasa da kuma yanke shi a kananan cubes, sa'an nan kuma zuwa gaskiya, za mu ajiye shi a cikin kwanon rufi mai fure da man fetur. Sanya albasa a cikin kwanon rufi. 2. Mun yada wata cakuda kayan lambu a kan albasa. Wannan cakuda ya ƙunshi zaki da barkono, zucchini, masara, karas, da kore wake, kore Peas da wake wake. 3. Ku wanke shinkafa sosai, ku zuba shi da ruwa kuma a kan wuta mai karfi ya sa shinkafa ta tafasa. Bayan ruwan ya bugu, za mu rage wuta kuma mu dafa don minti uku. Ba mu ƙyale mu ba da shinkafa gaba daya ba. Bari ruwa ya magudana kuma ƙara shinkafa zuwa kayan lambu, ƙara tafarnuwa mai yankakken tafasa zuwa gare shi, kuma haxa shi da kyau. 4. Shirya takarda. Mun bude kifaye, mun rarrabe wutsiya da kanmu, mun yanke naman, munyi gut. Girma daga cikin yanka wanda muke yanke kifi shine kimanin biyu zuwa uku inimita, ana kifi da kifin saltsun kifaye. 5. Shirya cika. Tare da ruwan inabi mai ruwan inabi ko ruwan sha mai tsami mai tsami, ƙara ƙasa cayenne barkono, chili da gishiri. Muna haɗe kome da kyau. Mun sanya kayan lambu a kayan lambu, mun zuba cakuda kayan yaji da kirim mai tsami. Mun bar minti goma. 6. Bayan kimanin minti talatin, sanya takardar burodi a cikin tanda, wanda wuta ya zama matsakaici. Sa'an nan kuma mu fitar da kuma sa a kan faranti.
Ayyuka: 8