- Man fetur - 30 Milliliters
- Dankali - 3 guda
- Ruwa - 3 lita
- Carrot - 2 guda
- Lambun a kan kashi - 1 Kilogram
- Albasa - 3 Kwai
- wani gungu na faski - 1 yanki
- Rice - 1/2 kofin
- Gwangwani - 30 milliliters (gwangwani ko Boiled)
- Tafarnuwa - 4 Hutu
1. Abu na farko, kana buƙatar zaɓar mutun mai kyau. Abincin ya kamata ya zama ƙananan, ƙananan mai, maras kyau. Dole ne ya zama babban kasusuwa, ba tare da launin rawaya ba, akwai wata ƙanshi mai ƙanshi ga wannan nama. 2. An wanke lambun, muna raba nama daga kasusuwa, sa'annan a yanka a kananan ƙananan kuma mu zuba ruwan sanyi. Ƙara jimlar ruwan 'ya'yan lemun tsami a ruwa kuma bar shi don rabin sa'a. Bugu da muka sake wanke nama, tare da kashin, mun sanya shi a cikin wani sauya, zuba shi a ruwan sanyi, kawo shi a tafasa, cire kumfa, kuma dafa don minti arba'in da biyar. 3. Yayin da aka kakkarya broth, muna tsabtace karas da albasa, a yanka albasa a kananan cubes, da karas da bambaro. Shirya sauyawa: dumi man fetur, yayyafa albasa zuwa tsabta, ƙara karas, sa'annan ya motsa don kimanin minti hudu tare da rufe murfin. 4. Kawo da dankali tare da ƙugiyar da kuma wanke su. Mun jefa dankali cikin shirye broth. Yadda za a tafasa rage wuta kuma dafa don kimanin minti biyar. Rinse da shinkafa kuma ƙara zuwa miyan bayan dankali tafasa. Tafarnuwa da namomin naman kaza suna ƙara zuwa kullun kuma ƙara kayan yaji. An kashe wuta. All sinadaran ya kamata a steamed. 5. Za a iya dafa da wake ko amfani da gwangwani. A cikin ruwa mai dumi, tsawon sa'o'i shida ya jiyar da wake, magudana ruwa sa'annan ya dafa har sai da ta bugu, sake maimaita hanya sau uku. Sa'an nan kuma dafa har sai da taushi. Ƙara lambun mai gishiri. 6. Add wake, passekrovku, barkono da gishiri. Dole ne mu zuba minti 10 a kan karamin wuta ko a cikin tanda. A tasa yana shirye.
Ayyuka: 6