- Salmon dukan - 2 Kilogram
- Albasa - 2 guda
- Bay Leaf - 1 yanki
- Man kayan lambu - 20 milliliters
- Alkama na gari - 10 Grams
- Dill - 20 Grams
- Karas - 200 Grams
- Kwayar Pepper - 5 guda
- Salt - 2 Teaspoons
- Dankali - 300 Grams
- Butter - 20 Grams
- Cream 20-22% - 300 Milliliters
Mun sanya miyan da aka sa (kai, wutsi, fata, kwarangwal) a cikin kwanon rufi, cika shi da ruwan sanyi kuma sanya shi a kan babban wuta. Ku kawo a tafasa, cire kumfa, ƙara karas, albasa (dukan), barkono da gishiri. Cook don rabin sa'a tare da mai tafasa, bayan haka an cire broth, da duk abin da aka dafa shi, an jefa shi. Tsuntsiri ya kamata ya zama m. Idan bai yi aiki ba a karo na farko, sake sakewa. Gishiri mai gishiri. Kuma yayin da muke dafaccen naman alade, muna soyayyen kayan lambu a cikin albarkatun man da aka yanka da albasa da gishiri har sai m. Ku kawo tsarkakakken broth zuwa tafasa, ku sanya shi cikin kananan cubes na yankakken dankali. A cikin kwanon frying, dumi man shanu, sanya tablespoon na gari da kadan broth. Fry, da sauri tare, don haka babu lumps. Lokacin da aka danfa dankali a kusa da shirye, za mu kara daɗa biyu (albasa-karas da fure) zuwa kwanon rufi. Nan da nan bayan wannan, ƙara da wanke da diced cikin cubes (dan kadan girma da dankali) kifi kifi. Add cream da Dill zuwa miyan. Ku kawo wa tafasa kuma ku cire daga zafi. Ku bauta wa zafi. Bon sha'awa!
Ayyuka: 8-10