1. Boil the cut lamb in the pot
2. Remove and drain the water after discoloration
3. Start a frying pan and sauté ginger slices, star anise, cinnamon, pepper, etc.
4. Add lamb and stir fry for a while
5. Change into the casserole, add water and boil, add the cooking wine, red dates, and radish cubes to boil again, turn to low heat and simmer for more than 30 minutes until the lamb is half crisp
6. Heat the pan, pour in the oil, first add the ginger slices, then fry the fish until golden on both sides, add some cooking wine
7. After adding proper amount of water to boil, not too much water
8. Add old tofu cubes
9. Add small tomatoes and boil
10. Take out the half-cooked lamb and add it to the fish soup
11. Strain the mutton soup to remove the aniseed and pour it back into the fish soup
12. Bring to a boil over high heat, turn to low heat and cook for 20 minutes, add salt to taste
13. Add some small cabbage heart before boiling
14. Out of the pot and plate
Tips:The mutton can be sliced into thin slices, so there is no need to cook it separately. After stir-frying, add it to the fish soup and cook it together!
Mine is a piece of lamb, so it takes a long time, so cook it separately until half crisp, and then cook it with the fish!
I usually use crucian carp, I only have small yellow croaker in my family, so I was too lazy to buy it! Make adjustments according to your own situation!
