- Pike - 2-3 Kilograms
- Gurasa fari - 200 Grams
- Karas - 2 guda (daya dafa, na biyu raw)
- Qwai - 2 guda (daya raw, daya dafa shi)
- Albasa - 1-2 guda
- Dill ganye - 100 Grams
- Salt - 1,5 teaspoons (rabin gishiri don pike, na biyu da rabi don jelly)
- Black barkono foda - 2-3 Pinch
- Bay ganye - 1-2 guda
- Gelatin - 1-2 teaspoons (a cikin kudi na 1.5 teaspoons da lita na broth)
Mu tsaftace pike, mine kuma shirya cire cire daga fata. Yanke kai kuma cire fata. Yi hankali a yanka nama tare da wuka don "zane" yana da cikakke. Wannan shine abinda muka samu. Raba nama daga kasusuwa. Muna karkatar da nama ta nama ta hanyar naman nama. Za mu yi haka da albasa da gurasa madara da aka yalwata cikin madara. Danyena da ƙananan yankakken. Mix da pike forcemeat, gurasa, albasa, yankakken Dill. Ƙara gishiri, barkono da raw kwai. Ciyar da pike. Mun sanya a cikin "saka jari" abin shayarwa. Don kyawawan makomar, muna kuma zuba jari a kwai da kuma karas, a yanka a da'irori. Bude karshen ƙarshen batin ya kamata a daura. Yi hankali a sanya kifaye a cikin wani sauya kuma a zuba ruwa mai sanyi don haka ya rufe murfin. Solim. Ƙara zuwa kwanon rufi gishiri, bayin ganye. Mun sanya dafa don minti 30. Pike dafa. cire shi daga cikin broth kuma, yayin da yake sanyaya, yi jelly. A cikin broth, ƙara gelatin soaked kuma ta share shi sosai. Yayyafa gwangwani da aka saɗa a cikin rabo, shimfiɗa a kan faranti kuma cika da gelatin bayani. Zaka iya yi ado tare da karas, qwai ko ganye. Mun sanya a wuri mai sanyi don daskare.
Ayyuka: 5-6