1, prepare the ingredients.

2. Slice the mutton, add 2g of salt, soy sauce, oyster sauce, cooking wine and white pepper and mix well.

3. Add Jiang Mo and starch and marinate for15min.

4. After the crucian carp is slaughtered, cut a flower knife on the surface for later use.

5. Cut the tomatoes into large pieces, and wash and drain the Chinese cabbage.

6. Wash the coriander and cut the garlic into garlic slices.

7. Heat the pan, pour in the oil and fry the crucian carp until golden on both sides.

8. Pour a large bowl of water, bring it to a boil, and continue to cook it into milky fish soup.

9. Add the salted mutton, spread it out quickly with chopsticks, and keep the fire boiling.

10. Finally, add garlic slices, coriander, tomato and Chinese cabbage, season with salt and roll slightly.