Fish, mutton and fresh meat are a home-cooked dish. In ancient times, mutton was also called "meat", "meat" and "meat-dissolving". Compared with pork, mutton is more delicate, tender, easy to digest and more nutritious. Mutton nourishing can also keep out the cold, which is very suitable for winter consumption.

Carassius auratus is a good source of protein. Regular consumption can enhance the body's immunity. Moreover, cooking mutton and crucian carp together can remove the dryness of mutton and is not easy to get angry.

In winter, drinking a bowl of fish mutton soup makes you warm all over, and you are no longer afraid of cold.

2. Winter tonic is essential: the traditional famous dish fish and mutton are fresh.

Today, we share classic Sichuan cuisine, fresh fish and sheep. The soup is delicious and nutritious, and it is necessary for tonic in winter.

Ingredients: fresh mutton, sheep bones, fresh crucian carp.

Ingredients: ginger, leek and green onion.

Step 1: Prepare 500 grams of sheep bones.

500g mutton

2-3 crucian carp is enough.

Cut some ginger slices,

Cut the onion into sections

The mutton has a strong smell. First blanch: put the mutton and sheep bones in cold water, add a onion knot, a proper amount of cooking wine and a few slices of ginger, blanch once, skim off the floating foam after blanching, and cook for 5 minutes. Take it out and put it in water for 5 minutes, then clean it with clean water.

Step 2: Boil boiling water in another pot, add mutton and sheep bones, add ginger slices, green onions and a onion knot to remove fishy smell, and then add a few pieces of angelica dahurica.

Angelica dahurica can effectively remove the smell of mutton,

Bring the fire to a boil, cover the pot and simmer for 50 minutes.

When cooking mutton, we treat the crucian carp, scrape off the scales of the crucian carp, remove the internal organs, clean it and put a flower knife on it.

Then add ginger slices, onion segments, cooking wine and salt to marinate 15 minutes.

Peel a white radish and cut it into pieces.

Why do you want to add radish to mutton? Stewing mutton and radish together can effectively remove the fishy smell in mutton and improve the eating taste of mutton. It can also promote digestion.

Step 3: After 50 minutes, we open the lid, take out the ginger slices, green onions and onion knots, and poke the mutton with chopsticks. If it can be easily poked through, it means it is ripe. Take out the mutton, let it cool, and cut into pieces. Sheep bones continue to simmer.

Now fry the fish, heat the oil in the pan and slide the pan to prevent the fish from sticking to the pan and breaking the skin.

Fry the pickled crucian carp on both sides until golden brown, and take it out for later use.

At this time, the mutton soup has been boiled white and very beautiful.

Scoop the mutton soup into the crucian carp, boil it, skim off the floating powder, and then put the mutton and white radish together.

Add a proper amount of salt and a little pepper, add shallots, bring to a boil with high fire, and turn to medium heat 10 minute, 10 minute later,

The smell of fish and mutton gives off, which greatly increases people's appetite.

Put some coriander on the plate and it will be delicious. It will be milky white and the soup will be tender. After drinking a bowl, you will feel warm all over. Do you like this Sichuan dish? You can try it if you like.

To sum up:

1. Mutton has a strong smell. Adding a few pieces of angelica dahurica can remove the odor. This is a trick to remove the smell of mutton. Adding radish and cooking together can remove the smell of mutton and make mutton soup smell of radish, which is very delicious.

2. To make mutton soup thick and white, you must first blanch the mutton, which can remove the blood stains of mutton and bones; When cooking mutton and bones, you must cook them slowly with low fire, so as to boil out the nutrition of mutton and bones and make mutton soup thick, white and delicious.