Sinadaran:
- ruwa (ko kayan lambu) - 2.5-3 l
- dankali - 4-5 inji mai kwakwalwa.
- albasa - 2 inji mai kwakwalwa.
- karas - 1 pc.
- ƙwayar sabo - 2 manyan yadudduka
- kwai - 1 pc.
- gishiri - dandana
- ganye na Dill, faski - dandana
Cooking:
- Matasa harbe na wanke wanke a karkashin ruwa mai gudu, sa'annan a saka a cikin colander, dage farawa a kan tasa, kuma a zub da shi ta ruwan zãfi. Bar ganye a cikin colander don shayar da gilashi.
- Ku zo da ruwa mai laushi, kakar tare da gishiri kuma ƙara dankali da aka diced kuma ku dafa har zuwa rabin shirye. Kwasfa albasa da kuma finely sara. Karas wanke, bawo, kuma a yanka a kananan cubes. A cikin kwanon frying, zafi man kayan lambu, ƙara karas da kuma toya har sai launi ya canza (karas ya kamata ya zama haske). Bayan ƙara albasa da kuma toya tare har sai bayyanar launin zinari. Ƙara gurasa ga dankali. Rufe kuma rage zafi.
- Nishiri maimakon yankakken yankakken, saka a cikin kwanon rufi, ƙara ruwa kadan kuma a fitar da shi a karkashin murfi a kan karamin wuta don minti 5-7. Canja wurin yaduwa zuwa wani kwanon rufi da kayan lambu.
- Kwai farin whisk kadan, kuma, sau da yawa motsa da miya, zuba a bakin ciki trickle. Gishiri mai zafi a kan faranti, ƙara cokali na kirim mai tsami kamar yadda ake so kuma yayyafa da ganye.