Mutton 2 Jin
Carassius auratus 1
Sugarcane area
A white radish
A small piece of dried tangerine peel
Two pieces of fermented bean curd
200g of ginger and garlic
A small piece of angelica sinensis
A few yellow leaves
condiments
1 bowl of China liquor
Salt 1 teaspoon
Steps of crucian carp mutton soup
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1. Wash mutton, wash crucian carp and cut into two sides, cut radish into pieces, and cut sugarcane into small strips.
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2. Boil a pot of water, put two slices of ginger, angelica and angelica, and finally pick them out or continue to cook with mutton.
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3. Blanch the mutton until most of the blood flows out, take it out, wash it and drain it for later use.
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4. fry crucian carp in oil pan until both sides are slightly yellow.
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5. Pour the crucian carp into a cold water pot and boil it. Pour in the chopped radish and cook together until the soup turns white and the radish becomes soft.
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6. Pour a small bowl of white wine, add two fermented bean curd, crush it with a spoon and make up.
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7. When the pot is hot, stir-fry the mutton directly without putting oil, and stir-fry it on low heat until the moisture of the mutton is dry.
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8. Dig a hole in the middle, put oil, add ginger and garlic and saute with mutton.
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9. Stir-fry hot mutton, pour in fermented bean curd and wine, and continue to stir-fry until half of the wine is absorbed.
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10. Pour the mutton into the pressure cooker.
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1 1. Pour out the cooked fish soup with a colander and discard the fish bone residue.
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12. Put the radish in another bag and pour it back into the soup when you can eat it.
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13. Add tangerine peel and sugarcane, press in the pressure cooker for 6 minutes, then open the lid to taste and add radish.