- Oils na kayan lambu - 30 milliliters
- Bank of Gwangwani Masara - 1 Kayan
- Kyafaffen cuku - 150 Grams
- Masarautar - 200 Gira
- Pepper da gishiri - - Don dandana
- Breasts na kaza - 800 Grams
- Albasa - 1 Kayan
- Kirim mai tsami - 300 Grams
- Tafarnuwa - 2 Hutu
- Dankali - 6 guda
1. Gwangwani na masara da ƙanshi mai kyau shine hanya mai kyau don yin zobe wanda ya wajaba a lokacin da aka sa salatin. Zaka iya amfani da beaker cylindrical. 2. Tafasa minti na minti 40-50 da nama, albasa, ganye da karas, cire naman daga broth, zaba kasusuwa, a yanka a cikin cubes ko straws. A cikin kwasfa, tafasa da dankali, tsaftacewa da kuma rub a kan babban kayan aiki. 3. Tsaftace da finely sara da albasa, wanke, tsabta da sara da namomin kaza. A kan kayan lambu mai, bari mu adana albasa, ƙara namomin kaza, kayan yaji da gishiri. Don kimanin minti 15 akan ƙananan wuta. Cikakken hatsi cuku, ya buɗe masara. 4. A tsakiyar tasa, saita zobe. Za a kwashe kashi uku na bankuna na masara a kusa da shi. Rabin rabin dankali da aka danye shi a kan masara, an auna, salted da greased tare da kirim mai tsami. Stewed namomin kaza yada a kan dankali, mun compact. 5. Ciyar da kaza a zuba a kan namomin kaza, gishiri mai sauƙi, gishiri, barkono, ƙara tafarnuwa tafarnuwa. Mun sanya sauran dankali a kan nama, bayan - cuku, mun ƙera shi. 6. Mun rarraba kirim mai tsami a kan dankali, man shafawa da dukan salatin. Sauran masara an yi ado da salatin. Yi hankali cire sigin.
Ayyuka: 8