- Alkama na Alkama - 300 Grams
- Salt - 1 teaspoon
- Albasa - 1 Kayan
- Masara gwangwani - 100 Grams
- Karan Chicken - 150 Grams
- Ruwan ma'adinai - 125 Milliliters
- Gura na kaza - 1 yanki
- Tafarnuwa - 2 Hutu
- Red wake a cikin ruwan 'ya'yan itace - 100 Grams
- Man zaitun - 150 Milliliters
Gasa gari, qwai, ruwa da gishiri, haxa daga wannan kullu, ninka kullu a cikin kwano, kunsa shi a cikin fim kuma bar shi don rabin sa'a. Gasa a albasa yankakken yankakken, bayan minti 5, ƙara barkono barkono da gishiri a cikin kwanon frying. Toya don wani minti 4-5, to, ku ƙara tafarnuwa. Gashi kadan kuma cire shi daga wuta. Gasa kayan lambu tare da masara da wake. Ƙara zuwa cikaccen yankakken yankakken shirye-shiryen, kayan yaji da cakulan grated. Idan ana so, zaka iya yayyafa shi da ruwan 'ya'yan lemun tsami. Ana yayyafa kullu kuma an yanke shi cikin murabba'i a gefen kimanin 8-10 cm. A tsakiyar kowane shinge yana sanya 'yan cikawa, sa'an nan kuma mu sanya gefen gefuna, muyi magunguna. A cikin kwanon rufi mai frying mai zurfi, jefa a cikin tukwane kuma toya a kan wuta mai tsanani don minti 2-3 a kowane gefe. Anyi! Yi aiki mafi zafi, ko da yake za ka iya sanyi.
Ayyuka: 5