Required Ingredients
Main Ingredients: one fresh gill fish (750 grams, you can also use Mandarin fish, crucian carp, carp, etc. as an alternative), 600 grams of cooked lamb with skin, 10 green cabbage hearts.
Seasoning: 60g of soy sauce, 40g of sugar, 2g of monosodium glutamate (MSG), 2g of refined salt, 10g of green onion knots, 10g of ginger slices, and an appropriate amount of pepper.
Method of production
1. Gill fish clean, remove the head and tail. Fish meat cut into long square, with skin cooked lamb also cut into long square.
2. pot of oil on the fire, into the onion, ginger incense, into the gill fish frying, into the mutton, add soy sauce, wine, salt, wine, water, a little, after boiling with a small fire cooked, add sugar slightly simmering, change to high heat thick soup, put pepper. The gill fish block bottom, mutton skin up row on the fish, loaded with the head, tail, pour the marinade.
3. At the same time in the burning mutton, the heart of green vegetables with salt, monosodium glutamate stirred through, around the mutton on both sides that is completed.
Features
This dish is salty and sweet, fresh and mellow, a winter delicacy. Chinese character structure, "fish" character plus "sheep" character is composed of a "fresh" character, if the skinned lamb and crucian carp, accompanied by salt, green onion, ginger, wine, pepper for a long time, white simmering The flavor is delicious.