Drinking mutton soup keeps you warm in winter, but if you want to keep mutton soup fresh and tasteless, you need to master the skill of "putting 1 not putting". In winter, 1 crucian carp is often used to mix mutton soup, which is also commonly known as "fish and mutton fresh". This dish is the mainstay of winter tonic food. Use them with stewed meat and milk white. The whole body is warm and the stomach is comfortable. I will share the practice of this mutton soup with you. Lamb chop with skin and fried crucian carp, not to mention how enjoyable it is. Next, let's learn how to do it together.

Spare ingredients: mutton chop with skin 750g, crucian carp 1, Polygonatum odoratum 8g, Codonopsis pilosula 5g, Chinese yam 10, 5 red dates, Lycium barbarum 10g and ginger 40g.

Production process: Step 1, chop a proper amount of lamb chops with skin, prepare onion knots and ginger slices, put the sheep into a pot with cold water, add onion ginger and cooking wine, boil with strong fire, skim off the foam on the pot surface, and take out the lamb chops;

Step 2, rinse with warm water, control the water, put oil in the wok, add 30 grams of ginger slices, stir fry, add mutton, stir fry over high fire for 1 min, cook white wine, and continue to stir fry until the surface of mutton is slightly browned;

Step 3, turn off the fire, add more water to the casserole, bring it to a boil, add the fried mutton, add Polygonatum odoratum, Radix Codonopsis, Radix Adenophorae and Rhizoma Dioscoreae, and simmer for 1.5 hours;

Step 4, add oil to the wok, sprinkle a little salt, add crucian carp and fry for a while, fry until both sides are golden, and take out. When the mutton is stewed, add fried crucian carp, red dates and medlar;

Step 5, continue to cook for 10 minute, add salt, sugar and a little white pepper to taste, turn off the heat after cooking until it tastes delicious, sprinkle with chopped green onion as an ornament, and take out the pot.

Let me sum up: fish and mutton mixed with fresh fish and mutton. Stir-fry the fish in advance and then mix it with mutton to make soup. The soup is not only rich, but also milky white without blackening. Although the fish is stewed in the pot for a short time, it can fully absorb the umami flavor of mutton, which is very flavorful. This soup can be simply mixed with herbs, but it is not recommended to add too much spices, otherwise the overall umami will be destroyed and you can only eat mutton soup with a little taste.

1, stew mutton soup, remember "1 put 3", if the soup is milky white, the fried fish must be put; But you can't let too many seasonings suppress the umami flavor of mutton, so don't put star anise, pepper and cinnamon, otherwise it will not only reduce the mutton smell, but also make the soup taste strange;

2. Crucian carp can be replaced by perch or other fish. Remember to sprinkle a handful of salt in advance when frying fish to prevent sticking to the pot. Don't turn the fish over too much with a spatula to avoid breaking the skin. Just shake the pan to prevent the crucian carp from sticking to the pan. It is not recommended to stew the fish for too long, and because it is half cooked in advance, it can be cooked 10 minutes before the mutton soup is cooked.

3, mutton is also fried in advance and then stewed with water, the stew will taste better, remember to use hot water when cooking mutton soup, do not use cold water, otherwise the meat will be firewood.

Mutton stew soup, master "1 put 3", mutton soup is fresh and tasteless, not black. Welcome to collect and learn mutton soup, or share it with more people in need!