- Wine Mimu - 300 Mililiters
- Ehoro - 1,8 Kilogram
- Ata, iyo - Lati lenu
- Luka - 1 nkan
- Dry oregano - 1 teaspoon
- Poteto - awọn ege mẹta
- Parsley, lapapo - 1 nkan
- Lẹmọọn - 1 nkan
- Olifi alawọ ewe - 100 Giramu
- Ata ilẹ - 2 Agbọn
1. Rinse awọn poteto, peeli lati ara. Ge sinu awọn ege kekere. 2. Ṣe apẹrẹ ehoro sinu ipin. A gbona ibiti frying pẹlu epo-epo, agbara naa jẹ agbara. Lati gbogbo awọn ẹgbẹ a jẹ awọn ege ẹran. A ṣe eyi ni awọn atokọ meji, fun ọkọọkan ọkọọkan wa to iṣẹju marun ti sisun. Lẹhinna fi ehoro sinu ikoko fun yan. 3. Wẹ awọn alubosa, finely yan o, dinku apapọ si alabọde, ki o si fi alubosa sinu apo frying. Nipa ọsẹ mẹta tabi mẹrin din-din, muu lọra. 4. Gbẹhin gige ilẹ-ajara, ki o si fi sii si pan-frying, tun fi idaji parsley ati oregano kun. Ṣiṣe okunku gidigidi, din-din fun nipa iṣẹju kan. 5. Gbe lọ si ehoro ni ikoko kan. A ṣe afikun eso didun lemon, poteto, zest, ata, olifi, iyo ati ọti-waini. Bo ideri ki o fi sinu adiro. A simmer fun nipa wakati kan ati idaji, iwọn otutu ni iwọn 160. 6. Nigbati o ba nsin ni satelaiti, kí wọn pẹlu parsley.
Iṣẹ: 6