Raw materials: L strips of fresh gill fish, 600g of cooked mutton with skin, cabbage heart 10, 60g of soy sauce, 40g of sugar, 2g of monosodium glutamate, 2g of refined salt, 0g of onion10g, sliced ginger10g, and appropriate amount of pepper.

Exercise:

1. Wash the fish with thorns and remove the head and tail. The fish is diced, and the cooked mutton with skin is diced.

2. Put oil on fire in the pot, stir-fry onion and ginger, add gill fish, add mutton, add soy sauce, Shaoxing wine, refined salt, yellow wine and a little water, bring to a boil with low fire, add sugar and simmer slightly, then cook thick soup with high fire and add pepper. Put the barbed fish pieces on the bottom, put the mutton skin up on the fish, put it on the head and tail, and pour the marinade.

3. While burning mutton, stir-fry the heart with refined salt and monosodium glutamate and surround the sides of the mutton.

Features:

This dish is salty and sweet, fresh and mellow, and it is delicious in winter. If mutton with skin is stewed with riveted fish, with salt, onion, ginger, Shaoxing wine and pepper, it will taste delicious after a long time.