The authentic way to stew fish with mutton is as follows:

Materials include: mutton spare ribs, crucian carp, ginger, star anise, peppercorns, scallions and ginger, green garlic seedlings, hydroponic fungus, poached bamboo shoots, goji berries, salt and pepper.

1, the fungus washed and removed, torn into small, boiled bamboo shoots sliced, blanched and ready to use, sliced green onion and ginger, green garlic mustard chopped.

2, boiling water boil clean lamb chops, until the water boils again after cooking for about 2 minutes.

3, the lamb chops from the hot water, remove the blood foam.

4, ginger, star anise, peppercorns into the package.

5, lamb chops into the pressure cooker, add the right amount of water and seasoning packet, large fire steam and then turn to small fire pressure for 20 minutes, turn off the fire after natural exhaust.

6, the cooked lamb chops and cooking lamb chops of the soup were served in a bowl.

7, after the carp is processed, wipe the surface with kitchen paper to make sure there is no moisture as much as possible in case the oil splashes everywhere when frying the fish.

8, wipe the frying pan with ginger in advance.

9, frying pan heating, add the right amount of cooking oil, hot pan cool oil popping ginger.

10, into the crucian carp, frying both sides slightly yellow.

11, add chopped green onion, burst the flavor.

12, while hot, pour in the broth from cooking lamb chops (if it is cold, heat it up again).

13: Boil the soup in the pot over high heat and skim off the froth with a spoon.

14: Add the lamb chops and continue to cook over high heat until the soup is snow white, about 15 minutes.

15: Add the fungus and sliced bamboo shoots and cook for another 2 or 3 minutes.

16: Season with salt and pepper and turn off the heat.

17, rise to plate, sprinkle with chopped green garlic seedlings and a few goji berries to decorate.