- Gishiri mai kifi (yin la'akari kilo 3-4) - 1 yanki
- Salt ne babba - 10 st. spoons
- Sugar - 5 Art. spoons
- Pepper - 1 Art. a spoonful
- Bay Leaf - 3 Pieces
- Lemon - 1 yanki
Gut kifi (idan ka saya ba gutted) ba. Tare da wuka mai maƙarƙashiya, yi zurfi mai zurfi tare da kashin baya (don tsabta, duba hoto). Mun yanke manyan kifi na kifaye tare da haƙarƙarin. Sa'an nan kuma yi amfani da wuka don ɗaukar fure-fine a hankali - kuma yanke kasa na fillet. Da wutsiya, ridge da trimming je zuwa miyan sa. Kuma muna ci gaba da nazarin kifi. Yi hankali ka yanke fim daga ciki. Hannuna na jin kasusuwan da ke motsawa daga fillet, muna fitar da su tare da tweezers. A gaskiya, komai - muna da kifi. Mix sugar, gishiri, barkono da hannayensu tare da laurel leaf crumpled. Mun dauki nau'i mai dacewa don salting, a kan kasa mun zubar da wani karamin Layer daga sakamakon kayan yaji. A kan wannan Layer mun shimfiɗa wani ɓangare na fillet kifaye tare da fata yana fuskantar ƙasa. Daga sama muna shafa fillet kifi tare da cakuda kayan yaji. Na gaba, sanya lakabin nama na lemun tsami. Kashi na biyu daga cikin ciki yana da rubbed tare da cakuda kayan yaji, ya rufe su da lemons. Kuma, a ƙarshe, mun rufe kifi a saman tare da sauran cakuda kayan yaji. Mun bar kifi na kwana biyu. Bayan kwana biyu muna wanke kifayenmu a ruwan sanyi daga ragowar gishiri, kuma kuyi ruwa a cikin minti na 10-15. Mu dauki kifi daga ruwa, bari ta bushe. Sada wani fillet a fadi a kan ɗakin sararin sama, sanya kullun ƙyalle kuma, kamar yadda zai yiwu a saka ruwa daga wuka zuwa fata na kifaye, za mu rarrabe kawunan daga fata. Hakazalika yanke sauran fillet daga fata. A gaskiya, kifaye ya shirya - za'a iya yanke shi kuma ya yi aiki a teburin, ko zaka iya aikawa zuwa firiji don ƙarin ajiya. Bon sha'awa!
Ayyuka: 10-20