- Gwangwani Gwangwani - 200 Grams
- Ginger Ground - 1 teaspoon
- Kwan zuma - 500 Grams
- karas - 100 Grams
- Sugar - 5 Grams
- Man kayan lambu - 40 milliliters
- Soy sauce - 50 milliliters
- Sweet barkono - 1 yanki
- Dankali sitaci - 15 Grams
1. Mun yanke wuyan naman alade a fadin fannoni tare da nauyin kimanin kimanin centimita 1.5. Za a iya cin naman dan kadan, don mafi alheri, amma, lokacin amfani da wuyan naman alade, wannan zai iya kuma ba za'a yi ba. 2. Yanke kowane nama a cikin yanka (a yanka tare, kauri game da 1.5 inimita). Shirya saurin marinade. Don yin wannan, yalwata waken soya, ginger, sitaci da sukari. Lokacin yin amfani da miya mai yisti, ba a buƙatar sugar. 3. Kawo barkono mai dadi daga ainihin, a yanka a cikin dogon yanka. A cikin kwanon frying mai tsanani a cikin man fetur, sanya karamin karas da barkono. Mintuna 3-5 fry kayan lambu, a kan high zafi, motsawa. 4. A cikin kayan lambu, ƙara nauyin abarba da haɗuwa. Sa'an nan kuma cire tasa daga wuta. 5. Tare da miya a kan kwanon ruɓaɓɓen frying da sauri fry da alade har sai da launin zinari ya bayyana. Yana daukan kimanin minti 10. Bayan dafa naman alade, ƙara kayan lambu zuwa gare shi, to, ku haxa da kuma dumi shi. An dafa tasa.
Ayyuka: 4