Fish and Sheep
1.
Prepare materials.
2.
Clean the lamb and soak it in water for 6 hours, changing the water several times during the period. Cut into pieces for later use.
3.
Put the lamb into the pot and stir fry, and dry the water.
4.
Add hot water to the pot and bring it to a boil over high heat to clean up the foam. Add green onions, ginger, pepper, cumin, cooking wine and reduce heat and simmer for 1 hour. Add salt when the meat is rotten.
5.
Peel the pangasius.
6.
Chop the fish into minced fish.
7.
Add egg white, salt, and ginger water to the minced fish and whipped it up.
8.
Beat it until you can insert the chopsticks and not fall down.
9.
Squeeze it into a ball shape by hand.
10.
Place the balls in the pot with a spoon.
11.
Put the shallots, ginger slices, and cooking wine in the pot and put the meatballs in a pot under warm water.
12.
Boil the fish balls and remove them for later use.
13.
Put the stewed lamb with soup in a separate pot.
14.
Put the fish balls and bring to a boil, add pepper and simmer for 10 minutes.
15.
In another pot, add water and salt to blanch the cooked radish slices.
16.
Put the blanched radish slices on the bottom of the casserole.
17.
Put fish balls and mutton with soup into a casserole and sprinkle with green garlic.
Tips:
1. Lamb can also be stewed in a pressure cooker to save time.
2. The step of stir-frying mutton is very important. Be sure to stir-fry the water as much as possible, and then heat the water.
Try to clean the floating foam.
3. Add ginger water to the fish, do not add ginger, otherwise the taste will not be good.
4. Fish balls and mutton can be boiled for a while longer, so that the two flavors will blend together.
5. The radishes must be blanched separately, mixing and cooking will make the radish flavor cover the umami taste.
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