Sheep forelegs 750g Mandarin fish one piece
Green onions 1 paragraph Ginger 2 blocks
Star anise 2 Cinnamon 1 block
Fragrant leaves 3 tablets Angelica 1 root
Astragalus 5 tablets White peppercorns 1 handful
White radish Half root Salt Appropriate amount
Chicken Essence A little Cooking wine 3 spoons
Edible oil Appropriate amount White pepper Appropriate amount
Green garlic leaves (or coriander) Appropriate amount
How to make fresh fish and mutton in one pot fish and sheep in a pot of fresh# shengnianjinshi.Remember the year Illustration of how to make Wei# 1

Step 1

Cut the lamb leg meat into pieces and soak it in water for two hours, changing the water several times in between. fish and sheep in a pot of fresh# shengnianjinshi.Remember the year Illustration of how to make Wei# 2

Step 2

Pour cold water into the pot, add the mutton and bring to a boil. Pour off the blood and wash the mutton with clean water. fish and sheep in a pot of fresh# shengnianjinshi.Remember the year Illustration of how to make Wei# 3

Step 3

Put another pot of cold water into the mutton, then add a spoonful of cooking wine, ginger slices and green onion segments. After boiling over high heat, pour out the water and wash the mutton again.fish and sheep in a pot of fresh# shengnianjinshi.Remember the year Illustration of how to make Wei# 4

Step 4

Heat a small amount of oil in a pan, turn to low heat, add green onions, star anise, cinnamon, bay leaves, and ginger slices and stir-fry until fragrant. fish and sheep in a pot of fresh# shengnianjinshi.Remember the year Illustration of how to make Wei# 5

Step 5

Pour in the drained mutton and stir-fry over high heat until the surface of the mutton turns slightly yellow, then pour in a spoonful of cooking wine and simmer for one minute. fish and sheep in a pot of fresh# shengnianjinshi.Remember the year Illustration of how to make Wei# 6

Step 6

Pour enough water into the mutton, add angelica root, astragalus root and peppercorns, put it into an AH pot (you can use a stew pot) and cook for 90 minutes. fish and sheep in a pot of fresh# shengnianjinshi.Remember the year Illustration of how to make Wei# 7

Step 7

Wash the mandarin fish, make two cuts on both sides, add a small amount of cooking wine and white pepper and marinate for 15 minutes. Then fry in oil until both sides turn brown. fish and sheep in a pot of fresh# shengnianjinshi.Remember the year Illustration of how to make Wei# 8

Step 8

Put the fried fish into the medical stone pot and pour in the cooked mutton soup.

Step 9

After boiling over high heat, turn to low heat and simmer for about 20 minutes. fish and sheep in a pot of fresh# shengnianjinshi.Remember the year Illustration of how to make Wei# 10

Step 10

Add the white radish cut into hob pieces, turn to high heat and bring to a boil, then turn to low heat and simmer for about 10 minutes. fish and sheep in a pot of fresh# shengnianjinshi.Remember the year Illustration of how to make Wei# 11

Step 11

Add an appropriate amount of salt to the soup and cook for another ten minutes. Before serving, add a little chicken essence (optional) and white pepper, then sprinkle with green garlic leaves or coriander and serve. Cooking techniques for fish and mutton in one pot

1. This soup pays more attention to removing the mutton smell, which will be more suitable for the taste of southerners. When northerners cook, they can reduce the soaking time of mutton or blanch it once. 2. You can freely choose fish, but be careful to choose fish with firmer meat to avoid the fish falling apart during long-term stewing and the fish bones being mixed into the soup, making it inconvenient to drink. If you use crucian carp, etc., the stewing time can be shortened.