Ingredients details

350g lamb cartilage ribs

300g half silver carp head

150g fresh mushrooms

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15g Huaishan tablets

5g wolfberry

5g astragalus tablets

A little grated coriander

20 ginger slices grams

40 grams of green onions

2 grams of peppercorns

3 grams of refined salt

1 gram of white pepper

Appropriate amount of water

Salty and fresh taste

Casserole craft

Three quarters of an hour time

Easy Difficulty

How to make the winter nourishing soup dish "Casserole with Fish and Lamb"

1

Wash the mutton and put it into the pot under cold water.

2

Open the water and skim off the floating foam.

3

Cook the mutton for 5 minutes and set aside.

4

Put in another pot, add onions, ginger and peppercorns, then add the blanched mutton and pour boiling water.

5

Pour in appropriate amount of Shaoxing wine after boiling water, continue to cook the mutton over medium heat for 60 minutes, until the mutton is soft and tender.

6

Blanch the mushrooms while the mutton is cooking.

7

While the mutton is cooking, blanch the mushrooms and put them into a casserole and lay them flat on the bottom.

8

Sprinkle the yam tablets, wolfberry and astragalus tablets.

9

Heat up a little oil in a separate wok, then add the fish head and fry it.

10

Fry the fish head until both sides are slightly brown, take it out and put it in a casserole.

11

At this time, cook the mutton and remove the onion, ginger and pepper.

12

Then take out the mutton and put it into the casserole.

13

Season the soup in which the lamb is cooked with salt and pepper.

14

Adjust the seasoning and pour the mutton soup into the casserole.

15

Put the lid on the casserole and bring to a boil.

16

Then use a spoon to skim off the floating oil in the soup, and then cook over medium heat for 20 minutes.

17

After cooking, serve it together with the casserole. Sprinkle a little coriander when eating.

Tips

The characteristics of this dish are: crispy mutton, tender fish, delicious soup and moderate saltiness.

Warm reminder;

1. Fish heads and mutton must be fresh, fish should be washed to remove impurities, and mutton should be rinsed with water before use;

2. Astragalus, yam tablets and wolfberry are sold in various Chinese herbal medicine stores.

3. Trichosanthes can also be used for mushrooms, and the taste is also very good;

4. When cooking fish or sheep in a casserole, after the soup is boiled, open the lid and cook with appropriate heat. It is better to make it larger so that the soup does not overflow. This will make the soup thicker and taste better. The soup is very delicious and there is no need to add MSG or the like to enhance the freshness.