Munyi gishiri mun sanya barkono kadan a cikin kazar, a cikin kaskon mai da mai sai mu sanya kazar zuwa launin ruwan kasa, kafin ta gama yin launin ruwan kasa gaba daya sai mu kara yankakken albasa, sai ya zama tare da kazar.
Idan albasa ta dan yi kala kadan, sai a zuba jan giya a bar barasar ta ƙafe, sai a daɗaƙƙen tumatir a bar shi ya dahu na minti 30-40, a kan wuta, rabin lokacin da za a dafa idan muka ga cewa miya tana da kauri sosai , zamu kara ruwa kadan dashi.
Za mu dandana shi da gishiri mu bar har sai miya ta yi laushi sannan tumatir ya yi sai kaji ya shirya.
Zai fi kyau idan muka barshi ya daɗe.
Zamu iya raka shi dafaffun shinkafar daji, tare da dankakken dankalin turawa wanda yake da kyau sosai ko kuma dafaffun kayan lambu. Cikakken cikakken tasa.
Recipe ta Kayan girke girke a https://www.lasrecetascocina.com/muslos-pollo-al-vino-tinto/