- Pork loin (yanki) - 1200 Grams
- Carrot - 1 yanki
- Prunes (ba tare da rami) - 10-15 guda ba
- Kwan fitila - 1 yanki
- Tumatir - 1 Kayan
- Man kayan lambu - 2 Art. spoons
- Salt, barkono - - Don dandana
Shirya dukkan kayan aikin da ake bukata. Ana wanke kayan wanka, idan yayi bushe - jiƙa na minti 10 a cikin ruwan zãfi. Albasa sare cikin rabi biyu kuma toya har sai da taushi. Ƙara karamin hatsi a cikin frying kwanon rufi, motsawa kuma dafa don karin minti 5-7 a matsakaici mai zafi. Ƙara tumatir da aka tumɓuke, rage zafi da stew don kimanin minti 8. Yayinda kayan lambu ke cike, za mu magance nama. Yanke yanke 1/3 na wani nama. Kimanin 2-3 cm na nama ya bar, don haka yanki wanda ba ya daɗe ba ya fada. Muna bayyana wani nama, kamar littafi. Mu maimaita hanya daga wannan gefen nama, wanda ya fi ƙarfin (ba mu yanke wani a cikin rabin ba, amma kawai na uku). Mun sake bayyana nama kamar littafi. A sakamakon haka, mun yanke babban nama don haka ya zama bakin ciki, amma sau uku a cikin yanki. Kyauta da salted da nama nama. An zubar da ƙananan (kowane kashi 4 sassa) kuma an kara da kayan lambu. Solim, barkono, Mix. Yi la'akari da tanda zuwa digiri 200. Ana rarraba kayan abinci daga kayan lambu da kayan lambu a kan wani nama. Saki game da 1 cm daga gefuna don kunshin dacewa. Yi rubutu a hankali a cikin takarda. Mun gyara rubutun tare da zaren abinci domin kada ya fadi a lokacin yin burodi. A cikin frying pan da dumi man kayan lambu, a kan sauri wuta, gasa mu roll har sai zinariya launin ruwan kasa. Kawai 'yan mintuna. Gishiri mai laushi kaɗan ya yi birgima a cikin tasa. Mun sanya a cikin tanda a gaban da digiri 200 da gasa na minti 45-50. Muna cire kullun da aka gama daga tanda, cire yarnun abinci. Tasa yana shirye don bautawa. Bon sha'awa! :)
Ayyuka: 7-9