Lambun raguna da hatsi

1. Na farko mun yanke naman don mu sami riba biyu don kowane yanki. 2. Sinadaran:

• Salt - 1 teaspoon
• Albasa - 1 Kayan
• Ribs na tumaki - 600 Grams
• Rosemary - 1/2 Art. spoons
• Gurasar shinkafa - 250 Grams
• Karas - 100 Grams
• Man kayan lambu - 50 milliliters

Umurnai

1. Na farko mun yanke naman don mu sami riba biyu don kowane yanki. 2. Saka man fetur a cikin frying pan da fry da nama a kan babban wuta har sai an kafa wani ɓawon burodi. A lokaci guda, a tsakiyar naman ya zama m. 3. Sanyaka da albasarta da ƙananan albasarta kuma a kan manyan kayan da muke yanka karas. Yanzu a cikin kwanon frying ya kamata ku kara kayan lambu da nama. dafa don minti biyar zuwa goma akan matsakaiciyar zafi. Sa'an nan kuma ƙara ganye na Rosemary. 4. A cikin kwanon rufi, inda nama yake, zuba shinkafa da ɗan gishiri. A cikin man fetir, a hankali ka haɗin shinkafa. Bayan kimanin minti biyar, za mu ƙara ruwa mai gishiri zuwa gurasar frying, ya kamata a rufe shinkafa. Dole ne a kashe wuta da rufe murfin frying tare da murfi. Har sai an shayar da ruwa (dafa don kimanin minti ashirin).

Ayyuka: 4