- kwan fitila - 1 sashi
- karas - 1 yanki
- dankalin turawa - 1 yanki
- Faransan wake - 4-5 guda
- farin kabeji - 1/2 kofin
- tafarnuwa - 1/2 st. spoons
- Ginger - 1/2 Art. spoons
- gishiri - 1/2 st. spoons
- ruwa - tabarau 7
1. Duk kayan lambu da aka yi nufi don broth, wanke sosai da wankewa. 2. Yanke albasa, karas da dankali a kananan cubes. Kabeji ba karamin ba ne. 3. Ku wanke ruwa a kan matsanancin zafi, ƙara gishiri kuma yayyafa dukkan kayan lambu cikin shi. Da zarar broth ta buɗa, toka wuta. 4. Ku dafa broth na minti 15-20, a wasu lokuta yana motsawa, yayin da kuna kokarin kada ku tattake kayan lambu. 5. Canja wurin ƙaddamar da goga ta cikin matse mai kyau a cikin jita-jita maras lafiya kuma adana a cikin firiji, ta amfani da yadda ake bukata. Duk da haka, yana da kyau a ci gaba da cin sabo a kan farantin, bayan yada kayan lambu da aka shirya da kuma cika su da ruwan zafi.
Ayyuka: 6