- Veal - 2 Kilogram (mafi kyau duka - wuyansa)
- Pickled cucumbers - 4 guda
- Salo - 150 Grams
- Tafarnuwa - 8 hakora
- Spices - - Don dandana (gishiri, barkono, marjoram mai kyau)
- Bow - 2 guda
- Man fetur - 100 Milliliters
Dole ne a fara yin amfani da nama na farko - sai dai kuyi shi da gishiri, barkono, kuma a cikin firiji don dare. Mun yanke nama nama kamar littafi - mun yanke shi, amma ba har zuwa karshen. Muna fadada littafinmu. A kan kalma ɗaya mun yada albarkatun albarkatun tafarnuwa, an yanka kokwamba a cikin sassan da kuma kitsen mai (ko naman alade). Yayyafa da kayan yaji. Rufe wannan Layer tare da wani Layer na yanka nama, sake maimaita hanya - sake sake fitar da kayan da kayan yaji. Yanzu duk wannan kasuwancin yana buƙatar zama cikakkiyar sutura a cikin nau'i mai jujjuya da hadawa tare da zaren abinci. A cikin kwanon frying tare da ƙananan man fetur, kuyi gurasar mu har sai ya ci. Gaba, sanya takarda mu a cikin kaza, a kasan abin da aka riga an yanka shi da wake a cikin zobba. Zuba man a cikin man shanu, dafa na mintina 15 akan zafi mai zafi, sannan rage wuta gaba ɗaya zuwa mafi ƙanƙanci kuma barin nama don sannu a hankali don sa'a daya. Bayan sa'a ɗaya, muna cire takarda daga lakaran, kuma albasa da aka yalwata tare da rabuwa da ruwan 'ya'yan itace da aka raba su da daidaituwa tare da zub da jini. An mayar da abincin da aka kawo a kan tsutsa, inda muke sanya takarda kuma auna shi a kan wuta kadan don sa'a daya da rabi. Bayan wannan lokaci, zangon zai kasance a shirye. Yi aiki, ba shakka, a cikin yanayin zafi. Ba na ma so in sami kyakkyawan ci - ba zai iya zama ga wasu ba.
Ayyuka: 8-9