- Karas - 140 Grams
- Cilantro - 5 grams
- Chicken - 1 yanki
- Qwai - 2 guda
- Black Pepper Pepper - 5 guda
- Chesnoka - 5 hakora
- Bay ganye - 4 guda
- Salt - 1 teaspoon
1. A cikin ruwa mai sanyi, wanke kaza, sannan cire fata daga gare ta. A cikin babban kwanon rufi ka sanya kaza, zuba ruwa mai sanyi (infin centimeters ga kaji biyar ya kamata a rufe shi da ruwa). Mun sanya kwanon rufi a kan wuta mai karfi. 2. Lokacin da ruwa ya bugu, mun cire kumfa, kuma rage wuta. Game da awa daya 4 dafa, wuta ta karamin. An cire koda da kumfa lokaci-lokaci. Naman dole ne ya motsa daga kashin gaba ɗaya. Kawo tafarnuwa, karas da albasa, ƙara su a cikin kwanon rufi. Kimanin minti talatin. Ƙara barkono da ganye. Za mu dafa minti talatin. 3. Tafasa qwai mai qwai qasa, sanyi da tsabtace harsashi. tsabta da na bakin ciki na tafarnuwa. Mun tsabtace karas, a yanka a wasu siffofi. 4. Cire karas da wake-wake, tafarnuwa da albasa daga broth. Tsayar da broth kuma bar zuwa kwantar. Daga kashi, muna rarraba nama, yanke shi a kananan ƙananan kuma sanya shi a cikin mota. 5. Tare da ƙwayoyin da aka yanka, mun sanya nama. Yada tafarnuwa, karas da ganye. Ajiye da kuma tace broth a hankali. Mun saka shi a firiji. 6. Ku bauta wa da mustard ko horseradish.
Ayyuka: 7-9