- Ƙananan nama - 400 Grams
- Bow - 1 yanki
- Masarautar - 200 Gira
- Cream - 300 Milliliters
- Farin fari, marjoram, kirfa - 1 Don dandana (a kan tip na wuka)
- Cognac - 1 st. a spoonful
- Gida - 1 teaspoon
- Salt - 1 Don dandana
- Dankali - kashi 5
1. Da farko, shirya abin sha. Ƙara gishiri (dandana), ƙara kirfa, barkono da marjoram, hade da kyau. Daga sakamakon da zai haifar za mu samar da ƙananan nama. Kafin launin launi na zinariya ya soya nama da kuma cire daga wuta. 2. Tsaftace albasa da kuma yanke shi a kananan guda, kawai tsaftace kuma yanke da namomin kaza. A cikin kwanon rufi har sai m, toya da albasarta da namomin kaza, sa'an nan kuma zuba a cikin gwangwani (daya spoonful) da kuma sanya wuta a gare shi. Lokacin da harshen wuta ya fita, ƙara gari, cream da gishiri. Muna ci gaba da zuwan (abincin ya kamata a ɗauka). Muna sa nama a cikin gauraya, yayyafa miya a kan su. Aika shi na mintina 15 zuwa tanda mai dafa. 3. Yanzu wanke dankali da kwasfa daga fata. Kowace dankalin turawa an yanke shi cikin kashi takwas. 4. Mun tafasa dankali don minti goma a ruwan zãfi. Dole ruwa ya zama salted (fiye da saba). Yanzu mun sanya dankali a cikin frying kwanon rufi kuma toya su har sai sun kasance crispy. 5. Next, matsa da shirya ado da meatballs zuwa farantin. A tasa yana shirye.
Ayyuka: 6