Preparation materials: 2 crucian carp, 250g mutton, 5 slices ginger, appropriate amount of cooking wine, onion, soy sauce, oyster sauce and starch.

1. Wash the mutton, put cold water in the pot, and put onion, ginger and cooking wine in the pot to boil.

2. After the mutton is cooked, skim off the floating foam on it and continue to stew on low heat.

3. Buy the crucian carp, let the store help to remove the internal organs, and evenly coat the crucian carp with a layer of starch for use.

4. Put the oil in a hot pot and cool it. Add the onion and ginger and stir fry. When the color is brown, take out the onion and ginger.

5. Put the pulped crucian carp in the pot and fry it, set it on both sides and take it out for later use.

6. Remove the cooked mutton and cut it on the chopping board, and keep the mutton soup.

7. After the fish is fried on both sides, pour in mutton soup and add mutton and onion ginger.

8. Add 1 spoon of oyster sauce, half a spoon of soy sauce, 1 spoon of soy sauce, and a little sugar.

9. Put the fish and mutton in a pot and cook for 20 minutes on low heat.

10, collect juice from the fire and plate it. Sprinkle with chopped green onion or small rapeseed and serve.