- Masarar gari - 100 Grams
- Mullet - 2 Kilogram
- Man fetur - 100 Milliliters
- Salt - - Don dandana
1. Na farko, dauka sabo ne (gurasar da aka yi dafa a matsayin mai dadi a cikin zafi, kamar yadda yake a cikin ƙurar sanyi, kuma idan an dafa shi a masara, zai zama babban abincin da aka yi da shi). 2. Na farko, muna wanke kifaye, tsaftace shi daga Sikeli, cire magunguna, sannan a yanka kifaye kimanin centimeters cikin guda. Kayan gishiri mai sliced an wanke sosai cikin ruwa mai gujewa, bar ruwa, ruwan goge ko tawul za mu rage kifaye da salted. Zaka iya amfani da kayan yaji don dafa kifaye. 3. Muna zuba ƙananan masarar gari a kan farantin ko a takarda. Don wannan dalili gari na matsakaicin matsin, idan kadan m, ya fi kyau, shi ma ya fi kyau. Ana kifi kifi a gari. 4. Mun zuba man a cikin frying pan, mu zafi da frying kwanon rufi, da kuma bayan da aka tara yanki kifi a cikin frying kwanon rufi, nan da nan rage wuta zuwa matsakaita. Kafin launin launi na launin kifi na kifi tare da murfin rufewa. Bayan a kowane bangare kifaye ya yi rudani, mun yada shi a kan adiko na goge ko takardar takarda, don haka an yi amfani da man fetur mai yawa. A tasa yana shirye.
Ayyuka: 8