Raw fish stewed mutton soup 1 Ingredients: Ingredients: 150g mutton, 10g ginger, 100g raw fish, 800g salad oil, 1500g mutton bone soup.

Seasonings: 5g salt, 3g chicken essence, 1g sugar, 1g pepper.

2 Methods: 1. Cut the mutton into dices of broad bean size and boil them in water. Slaughter and wash the raw fish and cut into pieces. Slice the ginger and set aside.

2. Heat a clean pot, add salad oil and fry the raw fish until golden brown. Remove and control the oil.

3. Heat a clean pot, add mutton bone soup, mutton, ginger slices, and raw fish. Bring to a boil over high heat, then simmer over low heat for 40 minutes to season. Serve.

Tianxian Pairing: Lamb Stewed Fish Ingredients: 3 pounds of mutton (the portion is for hot pot for 6 people), 1 pound of grass carp, 3 yuan of tofu, 1 pound of garlic strips, a little chili, half a bowl of garlic + 1/

How to make 4 bowls: Chop the mutton into pieces first and put it through water. Boil it in boiling water for 5 minutes. When the blood is gone, wash it and fish it out again. You must do it this time, otherwise the fishy smell will be too strong.

Eat; then add half a bowl of oil and stir-fry until there is no more water. Add garlic and ginger and sauté until fragrant. Then add two tablespoons of chopped pepper and stir-fry evenly. Add a large pot of water and simmer for an hour and a half; Cut grass carp into pieces.

Then fry the mutton for an hour and a half, put it down together with the chopped garlic strips and stew for half an hour. At this time, put the tofu on it, add salt and MSG, and you can eat it as a hot pot.

Hot but not spicy, fresh but not saucy, the mutton is very nutritious, and with the green vegetables added to the hot pot, you can enjoy the new version of Fish Biting Sheep. "The traditional method of fish biting sheep is usually troublesome. You have to stuff the mutton into the belly of the fish, and it is troublesome to eat."

, the fish is also very thorny. This improved dish tastes much smoother! Eat it and drink it, no problem at all. The most important thing is that it is so easy to make as long as you know how to fillet it!

It’s almost zero difficulty! This is a dish that you can’t help but close your eyes and enjoy when you take the first bite. The unique taste and taste will surprise you.

You have to try it yourself to know that what Lao Yang said is definitely not an exaggeration. I have always felt that no matter how creative the food is, it must be delicious. This means that food must be eaten after all.

Ingredients: Snakeheaded fish (one piece) High-quality mutton rolls (appropriate amount) Accessories Crab mushrooms (a box) Ginger cubes (appropriate amount) Kitchen utensils and cooking pots Classification Common dishes Home-cooked dishes Hot dishes Anhui cuisine Chinese cuisine Salty and fresh boil for 20 minutes Easy difficulty Blackened fish fillet

Rinse the fish fillets three times with clean water.

Marinate the fish fillets with egg white, salt, and white pepper for ten minutes, then mix well with starch and let stand for five minutes.

Put enough water in the pot, add the soup stock and crab-flavored mushrooms and bring to a boil.

Add the fish fillets and bring to a boil, then add the mutton slices, bring to a boil over low heat and then slowly skim off the foam.

Taste, add salt and white pepper, and simmer over medium-low heat for three to five minutes.

Put it on a plate, remove the solids first, and finally filter the soup into a bowl through a soy milk filter.

Tips: Afterwords: 1. When I made it for the first time, I found that the finished product had flocculent impurities. The second time I blanched the fish fillets and mutton respectively, the finished product was very clear.

But I think if you eat it at home, don’t boil it at all, because it may lose the umami flavor.

As long as you use a slotted spoon to remove the meat slices and mushrooms when loading, filter the remaining soup through the filter of the soy milk machine, and it will be fine.

2. You must choose better mutton slices. They will have the unique fragrance of mutton, which will add a lot of color to this dish!

3. You must learn how to fillet fish. You can refer to how to handle boiled fish.

4. This dish is already very delicious, so the ingredients must be minimal. If you want to eat it at home, you can completely omit the thick soup and use bone soup instead, or just use water and add some chicken essence at the end.

5. When I say eat it in ten minutes, I mean after processing the fish fillets.

The leftover mutton slices from hot pot can be packed back to make this dish.

If the fish fillets are too many to eat at one time, they can be frozen.