- Lero la lemone - limililithara tse 45
- Garlic - Likhoele tse 4
- Ho tsuba ka likhoho - 800 Grams
- Mahe a linotsi - 50 Grams
- Letsoai la leoatle - 0.5 di-teaspoon
- Ginger, cm - 8 likotoana
- Oli ea meroho - lilithara tse 30
- Pepere - 0,25 Teaspoon
1. Pele ho tsohle, lokisa marinade. Re khaola khabebe, re eketsa letsoai le leholo, mme re le tšela ka seretse. Ka sesepa se senyenyane, re senya ginger e ncha (kapa e khase ka eona ka ntle) 'me u e kenye konofolo, eketsa pepere. Ka nako eo eketsa lero la lemon le metsi a linotsi. Mahe a linotši a monate a ka futhumala hanyane. Re kopanya tsohle hantle. 2. Re hlatsoa maoto a batang ka metsi a batang, re o omisa. Ho lesapo, mahlakoreng a mabeli, etsa thipa e bohale ka lintho tse tharo tseo u li bonang. Ho tla ba bonolo hore marinade e kene ka hare ho nama, 'me e tla pheha ka potlako. 3. Re lokisetsa marinade e koahetsoeng ka mahlaseli, sekoahelo le hoo e ka bang hora kapa peli re e beha sebakeng se phodileng. Nakong ea ho khetha, hang ha shin e kopane. 4. Mofuteng o chesang o nang le maqhubu a mahlakoreng a mahlakoreng a mabeli, fry the shins, medium medium. Mahe a linotši a mafura a soothoa ka potlako! Hona joale ikoahela ka sekwahelo 'me u tšoare metsotso e ka bang leshome ho isa ho leshome le metso e mehlano ho fihlela u lokile, mollo o monyenyane. 5. Shank e sebeletsoa e chesa, e khabisitsoeng e tla lumellana leha e le efe.
Litšebeletso: 4