- Black shayi - 30 Grams
- Kayan Gwari - 1000 Grams
- Ground kirfa - 1 teaspoon
- Man zaitun - 55 Milliliters
- Rice - 90 Grams
- Salt salt - 1 teaspoon
- Ginger, cm - 0.5 Pieces
- Cane sugar - 70 Grams
- Pepper - 1 teaspoon
- Soy sauce - 15 milliliters
1. Shirya marinade. A cikin kwanon rufi, haɗa gishiri, kayan lambu, soya miya da giya. Muna haɗe kome da kyau. 2. Wanke filletin kaza, bushe shi kuma a yanka a cikin rabin halves. Sa'an nan kuma muyi kwasfa a cikin shirye-shiryen manya na marinade, kuma kimanin awa daya don biyu ko uku aika zuwa firiji (za ku iya barin dukan yini). Lokacin da ba a rasa ƙirjin kajin ba, za mu fitar da su kuma muyi su. 3. Cikakken fata da kuma gishiri da kuma shayar ƙirjin kaji, game da sa'a guda su bari su tashi. A halin yanzu, tare da nau'i biyu na takarda, sa kasan kwanon rufi. Tare da shinkafa gishiri bushe shayi, sukari da kirfa, da kuma zuba cikin frying pan. Mun sanya grate a saman. 4. A kan man zaitun a wani kwanon frying don 3-4 minti a garesu soyayyen kaza, wutar yana da karfi. Kar a overdry. Mu sanya ƙirjin a kan gwanon, sanya frying pan a kan wuta mai tsanani. Ba mu rufe murfi, muna dumi don kimanin minti 7. 5. Sa'an nan kuma rage wuta, rufe tare da murfi kuma shirya wa minti 10. 6. Canja wuri zuwa tasa, kafin ka yi hidima na minti 10 bari a rufe ta shafi.
Ayyuka: 4