- Lemon - 0.25 guda
- Pike perch - 1,2 Kilogram
- Gelatin - 10 Grams
- Albasa - 1 Kayan
- Salt - 0.5 teaspoons
- Bay Leaf - 1 yanki
- Pepper Peas baki - 5 guda
- Qwai - 1 yanki
- Karas - 100 Grams
- Faski - 10 Grams
1. Abu na farko zamu yi kifaye, cire gills, tsaftace Sikeli kuma wanke shi. Tare da wuka mai maƙarƙashiya, yanke da wutsiya da kai, sa'annan raba rabaye daga vertebra. 2. A cikin wani sauyi, sanya kome sai dai kayan da aka zuba da kuma zuba ruwa (lita daya), kawo zuwa tafasa. Mun share kwan fitila da karas, da kuma ƙara su zuwa broth. Mun ƙara kayan yaji da gishiri a nan. Wuta ta yi kadan da minti arba'in don dafa. 3. Sliced da sauran fillets. Muna fitar da kayan cikin abin da aka dafa a ciki, mun sanya karas don ado. Yanke sliced fillets a cikin broth da kuma dafa na kimanin minti goma har sai da shirye. 4. Cire fillet daga broth, broth tace ta gauze a cikin dama yadudduka. Muna haskaka broth tare da taimakon kwai. A cikin ruwan sanyi, jiƙa gelatin sa'an nan kuma ƙara zuwa dumi broth, stirring har sai an gaba daya narkar da. 5. Kamar yadda zub da dan kadan, bari ya daskare, kuma ya yi ado da ƙanshi mai dafa. Bugu da sake, zub da broth. Yada yatsun fillet. Bari mu daskare. 6. Muna ajiye siffofin a cikin firiji na tsawon sa'o'i. Sa'an nan kuma sanya jelly daga molds a kan tasa. Mun yi ado da ganye da lemun tsami.
Ayyuka: 6