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Fish and sheep a pot of fresh authentic practice how to do fish and sheep a pot of fresh
1, the main ingredients: lamb 3 pounds, carp 1 (about 1 catty), 3 white radish.

2, auxiliary ingredients: anise 4, soy sauce moderate, chicken essence moderate, sesame oil moderate, garlic 1, ginger moderate, 3 small sections of green onions, cinnamon 3 pieces, 4 slices of spices, 3 green garlic, 3 small sections of sugar cane, angelica 3 whiskers, chopped chili pepper 1 tablespoon, oil moderate, salt moderate.

3, water into the pot to boil, lamb cut into pieces, into the pot blanching, wait for the water to boil again, roll two, the lamb out, quickly poured into the cool water, rinse, fish out and spare.

4, hot pan hot oil, add the right amount of oil, salt, until the oil began to smoke, add star anise, cinnamon, sesame leaves, ginger, scallions burst out of the flavor, add mutton, stir-fry over high heat until the surface of the mutton slightly golden, add cold water did not exceed the mutton.

5, when the water boils, move the lamb with soup to the pressure cooker, add angelica, sugar cane, on the gas and stew for 10 minutes.

6, using the gap between the stewed lamb, the crucian carp will be fried until golden brown on both sides.

7, after the lamb stew, pick out the spices in the soup do not, sheng out a bowl of lamb soup standby, turnip hobnail cut into pieces, add to the pressure cooker, add garlic seeds, chopped chili pepper, stir well, pressure cooker on the gas after stewing for 3 minutes.

8, with out the sheep soup stew carp, high heat stew 10 minutes.

9, the mutton and radish and crucian carp with soup mixed together, add green garlic segment, soy sauce, sesame oil, chicken essence. Cook on the side of the hot pot.