Today we went to grandpa's house for the winter solstice, grandpa took out the leg of lamb that he had been treasuring for many years, and it just so happened that I bought the fish head, and a dish came to my mind---fish and lamb in one pot.

The authentic practice of this dish seems to use carp and mutton, mutton should also be cut into thin slices, of course, the fish head obviously does not meet the standard, but I think it is not bad, in order to prevent the failure of the leg of mutton, take half of the leg of mutton roasted and then say it, if it is not tasty, but also not a waste of the whole leg of mutton.

Fish head in two, remove the black membrane and blood clots, rinse with water, which is not fishy fish head of the key, the back of the three knives to facilitate flavoring, draining water to be used, ginger slices standby;

Lamb cut into pieces into cold water soaked for half a day, during the period from time to time to change the blood, in order to maximize the removal of the stench;

Lamb in cold water in a pot, add onion and ginger and two pieces of wine, to remove the stench. white radish, deodorize and deodorize, and then cook at the same time we can deal with the fish head.

After the frying pan is hot, put in the ginger slices to burst incense, put in the fish head to fry, because the fish head is relatively large, so while frying at the same time while shaking the frying pan, so that each side of the fish can be fully contacted with the pan, do not rush to turn over, one side of the frying and then another side of the frying, sprinkle salt to taste, pouring Ru wine to go to the fishy, add enough boiling water to boil and continue to cook for 5 minutes, set aside to wait for use;

this time Mutton is also almost good, boiled blood foam after fishing, rinse under running water, drain water to be used;

Grandma burned a good earth stove early, waiting for me to burn, put some oil into the, add onion and ginger and pork stir-fried flavor, under the mutton continue to stir-frying, stir-frying to the surface of the skin slightly yellow, put a little wine to fishy, soy sauce for seasoning;

Then pour into the pre-cooked fish broth, cover cover, large fire boil to medium-low fire simmer for 60 minutes;

White carrots peeled and cut into pieces, blanch in the water, and then into the stove, stirring a few times, cover and continue to simmer for 15 minutes;

Put into our fish head to continue to cook for 5 minutes, and finally sprinkled with a little bit of garlic leaves, parsley, green onion, and so on, and stirred to be cooked;

With the stovetop stewing out of a slow Fish soup a pot of fresh, the soup is very fresh, comes with a sweet, drink a mouthful of thick soup, there is the fresh aroma of fish, but also the milky flavor of mutton, drink into the mouth, lips and teeth.