- Man kayan lambu - 40 milliliters
- Tumatir gwangwani - 3 guda
- Chicken broth - 3 lita
- Dankali - 100 Grams
- kayan yaji - - Don dandana
- Suman - 500 Grams
- Tafarnuwa - 5 Zubchikov
- Albasa - 1 Kayan
- Wake - 1/2 kofin
1. Da farko dole ne a kwasfa wake a jihar na shirye-shiryen shirye-shiryen (yana da kyau a shayar da wake ga dare). 2. Add broth da ruwa zuwa saucepan. Don shirya broth, zaku iya amfani da cubes mai narkewa. Sa'an nan kuma wanke da kuma kwasfa dankali daga kwasfa, yanke shi, da kuma ƙara shi a kwanon rufi. Mun shirya kabewa, a yanka a cikin manyan cubes kuma jefa shi a cikin kwanon rufi. 3. Yayinda kayan lambu ke dafa, za mu magance albasa. Ya kamata a yanka albasa, yankakken finely finely, kuma a cikin kwanon rufi mai frying a cikin man fetur, ya wuce har sai da taushi. Cikakke yankakken tafarnuwa kuma ƙara zuwa gurasar frying. 4. Sanya tafarnuwa da albasa a cikin wani saucepan tare da miyan. A wanke tumatir, a yanka a kananan ƙananan. 5. Add su zuwa miya. Ana ƙara kayan abinci da gishiri don dandanawa. 6. Yanzu ku haɗa kome da kome ku tafasa kadan. Juya shi kuma bari shi daga. An shirya miya.
Ayyuka: 6