A pot of fresh fish and mutton will leave you with endless aftertaste, how come the word "fresh" is so important? Two things that are both delicious and beneficial to the body are paired together. The fish absorbs the strong fragrance of the sheep, and the sheep absorbs the freshness and sweetness of the fish.

Mutton is tender and easy to digest. It is high in protein, low in fat and contains more phospholipids. It has less fat and less cholesterol than pork and beef. It is one of the delicacies to prevent cold and warm in winter. Mutton is warm in nature and sweet in taste. It can be used as both a dietary supplement and a dietary therapy. It is an excellent food for strengthening and dispelling diseases. It has the effects of nourishing qi and replenishing deficiency, warming the middle and lower parts of the body, nourishing the kidneys and strengthening yang, building muscle and strengthening strength, and resisting wind and cold.

Crucian carp has the functions of replenishing qi and strengthening the spleen, moisturizing stomach yin, diuresis and swelling, clearing away heat and detoxification, and has the effect of lowering cholesterol; crucian carp can be used to treat aphtha, ascites, water emulsion and other diseases. Eat crucian carp regularly. , can prevent and treat high blood pressure, arteriosclerosis, and coronary heart disease, and is very suitable for obese people.

Yiguoxian Fish and Lamb is made from fish heads, lamb shanks and other ingredients. We first need to clean the fish heads, then use ginger to remove the fishy smell of the lamb shanks, and cut the lamb shanks into After cooking, let it dry and set aside. Finally, boil the fish head in water and add the mutton leg meat to stew the soup together. Therefore, when making fresh fish and mutton in one pot, you need to add wolfberry, chicken essence, chopped green onion and other seasonings.

Ingredients: Lamb leg meat, crucian carp head

Accessories: minced coriander, chopped green onion, dried chili powder, wolfberry, salad oil, refined salt, chicken essence, white pepper

Fish and mutton One-pot fresh method:

1. Put the lamb leg meat into water and cook over high heat for 30 minutes until cooked, let it cool and set aside; slaughter and clean the fat fish head, and drain the water.

2. Debone the cooled lamb leg meat and cut the meat into slices 6 cm long, 4 cm wide and 0.3 cm thick. Wash and cook the haggis and cut into 6 cm long, 4 cm wide and 0.3 cm thick slices and set aside.

3. Heat the oil in the pan until it is 50% hot. Add the fat fish head and fry over low heat for 2 minutes until golden in color. Then fry the other side. Add the mutton leg soup and cook over high heat for about 30 minutes. The rich aroma is put into the soup bowl.

4. Place the cut lamb slices and haggis on top of the fish head, and pour the cooked soup into the soup bowl.

A pot of fish and mutton is salty and sweet, with a mellow aroma. It is a holiday delicacy. If you add mutton with skin and riveted fish, it is served with refined salt, green onions, ginger, Shaoxing wine and pepper for a long time. Simmered, it tastes delicious.

As for the origin of fish and sheep, there is a saying: Huizhou Prefecture in the Qing Dynasty. A farmer took four sheep by boat across the Lianjiang River. The boat was small. One sheep accidentally fell into the water, attracting fish. The fish ate the mutton and became so fat that they were dizzy. A fisherman passed by in a boat and withdrew a net. , gained a lot.

After returning home, the fisherman slaughtered the fish and was surprised to find that the fish maw was filled with minced mutton, so he slaughtered the fish, stuffed the minced mutton into the fish maw again, and cooked it together. As a result, the cooked fish has crispy bones and tender meat, not fishy or smelly, the fish soup is delicious, the mutton is fragrant, and the flavor is extremely unique. Over time, it became a famous dish in Anhui cuisine.

Another saying: In the early days of Confucius's travels around the world, he encountered obstacles everywhere and struggled to get enough to eat. His disciples could only beg everywhere. One day, he got some fish and mutton by chance. Since everyone was hungry, he ordered Fish and mutton were mixed together and cooked, and the taste was found to be extremely delicious, and it has been spread since then. It is said that this is how the word "fresh" comes from.

Northerners use sheep as fresh food, while southerners use soft-shelled turtle as fresh food. Soft-shelled turtle and sheep are steamed together, and both the northern and southern fresh food are combined in one plate, so it is called "sheep hidden in the belly of the fish". During the Spring and Autumn Period, Duke Huan of Qi, one of the Five Hegemons of the Spring and Autumn Period, his imperial chef Yi Ya was good at blending the five flavors and created the first therapeutic and health-preserving diet. It is said that the "Sheep Hidden in the Belly of the Fish" was created by Yi Ya. Yi Ya steamed turtles and sheep together to create a delicious taste It is extremely delicious, and the fishy and muttony smells are completely eliminated, so later generations combined the word "fresh" with fish and sheep. This famous palace dish was also called "turtle steamed sheep" in the Southern Song Dynasty, and is similar in taste to "fish biting sheep".