- oysters - 1 Kilogram
- Ganye albasa - 50 Grams
- Luka - 1 yanki
- Tafarnuwa - 3 hakora
- Chili Pepper - 1 Kayan
- Karas - 1 yanki
- Cumin - 1 st. a spoonful
- Faski - 1 st. a spoonful
- Dried farin giya - 150 milliliters
- Pernod - 1 teaspoon
- Pernod - 2 Art. spoons
1. Sanya oysters a cikin babban kwano da ruwan sanyi. Rinse da kyau kuma cire "gemu". 2. Finely sara kayan lambu da tafarnuwa. Chili barkono a hannuwanku, yanke zuwa sassa biyu kuma girgiza fitar da tsaba. Yanke barkono a cikin takalma mai laushi, ninka su tare da yankakke. 3. Yi babban kwanon rufi tare da murfi akan wuta da zafi. Zuba a cikin man fetur, ƙara duk kayan lambu na chili da cumin. Cook don kusan rabin minti daya, yana motsawa kullum. 4. A cikin saucepan, har yanzu tare da iyakar wuta, jefa a cikin oysters kuma girgiza kwanon rufi, sabõda haka, oysters karya ƙarya. Rufe kuma dafa don karin minti 1-2, da girgiza sauté sau ɗaya ko sau biyu. 5. Cire murfin kuma zuba ruwan inabi da Pernod. Shake da dafa don rabin rabin minti daya, don haka yawan ruwan giya ya rage ta rabi. Rufe kuma dafa don minti daya. A babban colander sanya a kan wani kwano da kuma zuba cikin shi oysters tare da kayan lambu. Cire duk abubuwan da aka rufe a ciki. 6. Zuba ruwan da aka skeezed a cikin saucepan, dumi da kuma kara mai fat, da faski. Duba don dandano. Idan ya cancanta, kakar tare da gishiri da barkono. Koma kayan ciki da kayan marmari zuwa sauye da sakewa. Raba abubuwan da ke cikin saucepan a tsakanin manyan bakuna biyu. Ku bauta wa tare da dankali da mayonnaise.
Ayyuka: 2