Method:

1. Wash the lamb chops, put them into a pot of cold water and boil slowly

2. After boiling, skim off most of the blood and scum. , take out the mutton, rinse it with warm water, drain and set aside

3. Wash the crucian carp and fry it on both sides in the oil pan with ginger slices

4. The oil used to fry the fish can be Then fry the cooked mutton slightly (mainly for cooking the milky white soup, you can also not fry it)

5. Put the mutton and fried crucian carp in the casserole in sequence (the crucian carp can be tied with a gauze bag) Put it up and put it in a soup pot to cook. If you want to cook it directly, you need to filter it before drinking.)

6. Add ginger slices, cooking wine and enough water (to boil the milk soup, boil it over high heat and keep it boiling. If there is less water, boil it until half way. If there is not enough water, it will be too late to add more. It is recommended that the container be larger)

7. Boil over high heat. If there is any impurity floating foam at first, use a filter to filter it out

8 .Keep boiling, filter the soup thoroughly, and the boiling water bubbles will be clear

9. Adjust the appropriate firepower to achieve a large boiling state without overheating the pot. Cover the lid. Stew for more than 40 minutes until the soup is milky white. Add appropriate amount of salt to taste 20 minutes in advance

10. If you want to eat side dishes, the white radish that goes with the mutton and crucian carp can be added and cooked together

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