- Pink ruwan karam - 1 kilo (daya gawa)
- Butter - 10 Grams
- Bow - 1 yanki
- Masarautar - 200 Gira
- Hard cuku - 30 Grams
- Lemon - 1 yanki
- Dill, faski - To dandana
- Salt, barkono - Don dandana
1. Dole a wanke kifi, yanke kansa, ƙafa da wutsiya. Yanke kifaye tare da gefe kuma cire dukkan kasusuwa. Samu guda biyu na fillet. Suna buƙatar rubbed da gishiri da barkono. 2. Kwasfa albasa da fin. An yanka namomin kaza cikin manyan guda. Gasa man kayan lambu a cikin kwanon frying kuma toya da albasarta. Ƙara namomin kaza da albasarta. Lokacin da namomin kaza sun bushe kuma sun zama mai sauƙi, saita gurasar frying daga wuta. 3. Fara kayar da kifi. Man shanu mai dusar ƙanƙara ya yanka a cikin bakin ciki kuma ya yada a kan fuskar kifaye. An yi naman kaza daga sama. Dill kurkura da finely sara. Zuba ganye a kan namomin kaza. Grate cuku a kan matsakaitaccen matsayi kuma saka saman saman. 4. Yanzu kashi na biyu na fillet kifaye yana rufe cika. Top tare da fashi da kuma lemun tsami a kan kifaye. Duk an nannade cikin tsare da kuma gasa kifi a cikin tanda a 180 digiri na kimanin awa daya. Bayan 'yan mintoci kaɗan kafin a dafa abinci, buɗe buƙatar don kifin kifi ne daga sama. Saka kifi a kan tasa, yi ado da ganye da lemun tsami. Shi ke nan. Bon sha'awa!
Ayyuka: 6-8