- Sorrel gwangwani - 0,5 lita
- Naman alade - 300 Grams
- Carrot - 1 yanki
- Bow - 1 yanki
- Dankali - 4-5 guda
- Boiled qwai - 2-3 guda
- Man kayan lambu - 2 abubuwa. spoons
- Salt - 0,5 st. spoons
- Black barkono foda - 2 Yanki
- Dill ganye, faski - 30 Grams
- Kirim mai tsami - 100 Grams
- Ruwa - 2 lita
Ana shirya samfurori don miya. Muna tsabtace kayan lambu, mine kuma yanke nama. Nama ga wannan miyan na ba da shawara don soya. Zai fi kyau a yanke shi ƙasa don yin tsarin tafiya sauri. Muna shafa karas a kan kayan daji, da kuma yanke albasa a cikin kananan cubes kuma aika shi duka zuwa nama, wanda ya riga ya samu launin launi na zinariya a cikin skillet. Mun sanya tukunya na ruwa a kan kuka da kuma ƙara a can diced dankali. Ina bayar da shawarar gishiri kadan. Canned sorrel yawanci ya ƙunshi gishiri, don haka kada ku overdo da miyan. Da kyau, yayin da nama ke cikewa, an dafa dankali. Mun watsa abin da ke cikin frying pan a cikin tukunya tare da dankali da kuma ƙara gwangwani zobo. Bari mu kwashe tsawon minti 5-10, dandana shi. Muna kawo dandano - gishiri, idan ya cancanta, barkono da kuma kara yankakken ganye. Duk abin shirya! Gwaiye da aka tafasa za su iya zama yankakken yankakken kuma a kara da su a cikin kwanon rufi, ko kuma a cikin kwano lokacin bauta. Kada ka manta da sanya kirim mai tsami a kan tebur :)
Ayyuka: 5-6