On the other hand, it is necessary to use not all of the scallop, but only one that has been preserved well, fresh, without signs of rotting, appearance of mold and decomposition.
Ngakolunye uhlangothi, akuyona yonke i-scruffy edinga ukusetshenziselwa, kepha eyodwa kuphela egcinwe kahle, ehlanzekile, ngaphandle kwempawu yokubola, isikhunta nokubola.