- broth - 50 milliliters
- Pepper da gishiri - - Don dandana
- Dry farin giya - 50 milliliters
- Man kayan lambu - 50 milliliters
- Alade - 1 Kilogram
- Tura - 4 Art. spoons
- Tafarnuwa - 4 Hutu
- Chicken Egg - 4 guda
- bunch Dill - 1 yanki
- Cuku - 150 Grams
1. Zai fi kyau a zabi naman alade (kashi ko wuyansa), yana da kyau idan naman yana da ƙananan launi na mai. Yanke naman a cikin faranti na bakin ciki, kimanin kadimita daya. A gefen biyu mun buge nama tare da guduma. 2. Za mu dafaccen naman nama, muguwar nama, mugu da tafarnuwa, sa'an nan ku yayyafa shi da ruwan inabi mai ruwan sanyi. Kwan cuku, kimanin kadari daya, kuma kadan ya fi guntu fiye da nama, saka nama, da kuma kara sprigs na dill. 3. Yi naman nama tare da waƙa, danna gefuna da yawa. Whisk qwai tare da barkono da gishiri. A cikin gari, muna jujjuya littafin, tsoma shi a cikin cakuda kwai, sake maimaita hanya, Layer na batter kada ya bari cuku ya gudana. 4. Gudun haske a hankali a cikin man shuke-shuken fari, wuta dole ne mai karfi, yumbu ya zama wani ɓawon burodi. A kan takardar burodi mun sanya naman gurasa, ƙara broth. 5. Wasa da tanda, sanya takardar burodi a ciki, kuma tare da zazzabi na daruruwan sittin da sittin, gasa na kimanin minti talatin. Sa'an nan kuma mu dauke shi. A tasa yana shirye.
Ayyuka: 8