Exercise 1

Materials:

Mutton, yellow croaker, salt, chicken essence, cooking wine, soy sauce, starch, coriander.

Exercise:

1. The yellow croaker cuts the square knife obliquely to make it taste better when cooking. Soak the day lily in boiling water for later use.

2. First put the mutton slices into the boiling water pot, take out the mutton slices and skim off the floating foam in the pot. This boiled mutton soup should be saved for stewing fish later.

3. Add half a pot of oil to the pot, pat the yellow croaker with dry powder, fry it in the pot until both sides are golden, and the master will fry the yellow croaker again in order to make the skin of the fish complete and the color more beautiful.

4. Put a little oil in the pot, stir-fry the minced onion and ginger until fragrant, then add fried yellow croaker and cooked mutton slices, add the soup of cooked mutton slices just now, add day lily, add pepper and aniseed salt, and stew for five minutes.

When the soup in the pot is almost collected, add salt and chicken essence to taste and starch to thicken, and this dish will be ready.

Exercise 2

Ingredients: mutton, vermicelli and day lily.

Seasoning: onion, ginger, pepper, star anise, soy sauce, cooking wine and rock sugar.

2 practice

1, the mutton is cut into large pieces.

2, onion, ginger, pepper, star anise for use.

3. After the water in the pot is boiled, add the mutton. When the water is boiled again, skim off the floating foam, remove the mutton and wash the blood with warm water.

4. After the oil in the pot is hot, add the onion, ginger, pepper and star anise, and add the mutton and stir well.

5. Add cooking wine, soy sauce and rock sugar and stir fry until the color is the highest.

6, add the right amount of warm water without mutton, just a little more than the water of braised pork, and cook for an hour after the fire is boiled.

7. Wash the vermicelli clean and don't soak it soft, so that the vermicelli can absorb the taste of the soup better when put into the pot.

8. Put the vermicelli into the pot, cover the pot, boil it over high heat, and continue to cook for 15 to 20 minutes until the vermicelli is soft and rotten.

Precautions:

Mutton in vinegar hurts people. Mutton is hot, vinegar is sweet and warm, just like wine. Cooked together, it is easy to make a fire and move blood. So don't add vinegar to mutton soup. In addition, vinegar contains protein, sugar, vitamins, acetic acid and a variety of organic acids, which is mild and suitable for cold food but not for hot mutton.