- Anyanisi - 1 Piece
- Amber trout - 800 Grams
- Lemon - 1 piece
- Yakachena yakaoma waini - 40 milliliters
1. Chokutanga pane zvose, tichachenesa hove. Tinoda banga rakapinza uye tichitangira kubva kumuswe uye tichienda kumusoro wehove, tinochenesa zviyero. Mushure mokunge hove inofanira kuvharwa, uye magirasi abviswa. Izvo zvinofanira kuonekwa kuti hove itsva inofanira kuva ine tsvuku, yakajeka gills, kungofanana nehutsva hwehove dzinogona kutongwa nekusvinura kwemaziso ake. 2. Gezai anyezi uye muuraze zvidimbu zvidimbu. Muchidimbu kune uta, shandisa waini shomanana uye tsvina juisi. Vese zvakanaka yeuka maoko, kubva paanisii inofanira kumira jisi uye kusanganiswa neimwe mvura. 3. Shandisa banga rakapinza, ita zvishoma nezvishoma pamusoro pehove. Iye zvino kubva kumativi maviri hove inofanira kunge iine peppered uye munyu, inosasa thyme zvishoma pamusoro payo. Pamusoro pebheka, tinoisa zvidimbu zviviri zvepombi, kuita zviduku uye kuisa hove pano. 4. Pamusoro pehove paiva neanisi yakabikwa uye mvura marinade yakawanda. 5. Gadzira ovhinji kusvika kumapurasitiki zana negumi makumi mapfumbamwe, uye kwemaminitsi makumi matatu tinotumira bheyiti yekubika nehove. Nechiyero chehove, gadzirisa nguva yekubika: yakakura kukura kwehove, inowedzera nguva yekuigadzirira. Akashanda hove yakadai kune waini yakachena uye ichipisa.
Kushumira: 4