1, put a proper amount of water in the pot, add mutton, and bring to a boil over high fire.

2. Scoop out the foam, add cooking wine, onion knots and ginger slices, and change to a small fire.

3. When the mutton soup in the pot turns white and looks like milk, add crucian carp and change the fire for 5 minutes.

4, add the right amount of salt, monosodium glutamate, sprinkle with chopped green onion and coriander, and put it into a soup bowl to eat.

Mutton is delicious and nutritious meat, not as fat as pork. Mutton will feel fragrant when used for stewing soup. Crucian carp is also the best stewed fish. Stewed crucian carp will make the soup delicious and memorable. Therefore, the crucian mutton soup combines the characteristics of crucian carp and mutton, and is easier to drink.

European crucian carp

Crucian carp (Carassius auratus) is an animal of CYPRINIDAE, which is distributed in rivers, lakes, ponds and other water bodies except Qinghai-Tibet Plateau in China, and has been introduced into fresh water areas all over the world. Crucian carp is mainly an omnivorous fish that feeds on plants. It likes to walk in groups, choose food and life, has a plump figure and swims gracefully in the water. The cultured crucian carp generally has a bulging back, a wide body, a light body color and silvery white sides.

However, the spindle shape of wild crucian carp is very obvious, with small head, yellowish body color and bright body surface. There are many kinds of crucian carp sold in the market. If you need to distinguish between wild crucian carp and cultured crucian carp, you can refer to the following methods: First, look at the individual size of the fish. Generally, the market specifications of cultured crucian carp are relatively large, especially the cultured and hybrid varieties, and their heads will be relatively neat.