- Faski, twigs - 4 Pieces
- Turkiyya ko hanta hanta - 500 Grams
- Pepper da gishiri - 1 Don dandana
- Sweet barkono - 4 guda
- Man kayan lambu - 30 milliliters
- Albasa - 1 Kayan
- White ruwan inabi bushe - 150 milliliters
- Tafarnuwa - 2 Yankakken
1. Da farko, muna shirya barkono (mun yi amfani da barkono barkono, wanda ya fi launi hanta). A kan takardar burodi ya sa barkono, kuma tsawon minti goma sha biyar muka aika shi don yin gasa a cikin tanda mai dafa, wuta ya zama matsakaici. Kar ka manta don kunna barkono. 2. Mun share fitila da kuma yanke shi a cikin maƙalau. A cikin frying pan zuba man kayan lambu, kuma a kan karamin wuta wuce da albasa, ya kamata ya zama translucent. 3. A cikin ruwa mai gudu, tsaftace hanta, ninka shi a cikin colander, bari ruwa ya magudana. Don albasa da ba a taba ba, ƙara hanta, yin motsawa a wasu lokuta, stew har zuwa lokacin da hanta fara farawa. Ƙara a nan zubar da tafarnuwa, barkono da gishiri. Sa'an nan kuma mu zuba a cikin giya mai ruwan inabi, ba mu rage wuta ba, har yanzu muna yin sutura na kimanin minti biyar zuwa bakwai, ba mu manta da shi don motsa shi ba. Don kimanin minti biyar, bar su dagewa tare da rufe murfin. 4. Cire daga kwasfa barkono, an kwashe kowane barkono cikin kashi hudu, an cire tsaba da kuma septa. A kan faranti yada yankakken barkono, a cikin nau'i na furanni. Albasa da hanta an sanya su a tsakiyar farantin. Mun yi ado da greenery.
Ayyuka: 4