Many years ago, I made a fresh fish and mutton at my friend's house, and everyone loved it.

This dish is relatively simple, and the method is as follows:

A bowl of chicken soup, half a bowl of milk, about a catty and a half of grass carp, and half a catty of lamb tenderloin. Soak onion ginger, pepper water, white pepper, salt, cooking wine, coriander and vermicelli in cold water.

Slaughtering grass carp, washing, controlling water, twisting lamb tenderloin into stuffing, adding pepper water, salt, minced onion and ginger, white pepper powder and cooking wine, stirring evenly, stuffing into grass carp stomach, and sealing with toothpicks.

Stir-fry onion and ginger in the pot, add chicken soup and milk, add the brewed grass carp, bring to a boil over medium heat, add salt and white pepper, simmer over low heat until the fish skin turns white, poke it with chopsticks, and you can poke it thoroughly. Add coriander before cooking, and pour into the soup pot.

This vegetable soup is tender and delicious, especially suitable for the elderly and children.

I'm incompetent and dare to say how to make fish and mutton fresh:

Composition:

3 stickleback fish, 250g lamb tenderloin, 0 boxes of 65438+ tofu, 300ml mutton soup and 2 parsley.

Exercise:

1. Slice mutton, add 2g salt, soy sauce, oyster sauce, Shaoxing wine and white pepper and mix well. Add Jiang Mo and starch, stir well, and marinate for15min.

2. After the stickleback is slaughtered, cut a flower knife on the surface for use.

3. Cut the fat tofu into pieces, wash the coriander and cut the garlic into garlic slices.

4. Heat the pan, pour in the oil, and fry the stickleback until both sides are slightly yellow. Pour in a big bowl of mutton soup, boil it, and continue to boil it into milky fish soup.

5. Add the salted mutton, spread it out quickly with chopsticks, and keep the fire boiling. Finally, add tofu, garlic slices and coriander, season with salt, roll a few times and sprinkle with chopped green onion.

Tips:

1, mutton, like beef, should be cut along the horizontal line and taste good.

2, mutton soup practice:

1. Buy 1 kg sheep bones in the market, wash them, break them, put them in a pot, add water until the bones are over, boil them, skim off the blood foam and decant the soup.

3. Add water, boil over high fire, skim off the floating foam, add appropriate amount of water, and then skim off the floating foam after boiling.

13. Wrap pepper, cinnamon, dried tangerine peel, Amomum tsaoko, Alpinia officinarum, etc. Use gauze and 70% package of spices, put them in the pot with ginger slices, onion segments and salt, and cook for about two hours.

3. This dish will be delicious as long as the ingredients are fresh, and it will be unforgettable this time.

There is no basis, this is a typical "metaphysics". The word "fresh" was created by the ancients according to the eating habits of the north and the south. This has nothing to do with the cooking method. On the contrary, the fishy smell of fish and sheep has no biochemical restraint. This collocation is a failure. This practice is meaningless, but it only satisfies the curiosity of some "pedants".