Lamb Braised Yellow Croaker
1.
Cut the mutton into thin slices, wash the yellow croaker, and put the cutting knife on both sides
2.
Mince the spicy skin bubbles, wash the green onion and mince
3.
Ginger sliced coriander cut into sections
4.
Put the mutton slices in the boiling water pot first, remove the mutton slices, skim the froth in the pot, save the mutton soup for a while for stewing fish
5.
Yellow croaker pat dry powder, hot pot with cold oil, yellow croaker in oil pot
6.
Deep fried until golden on both sides
7.
Leave a little oil in the pot and stir-fry the spicy skin with green onion and ginger
8.
Add the blanched mutton slices with cooking wine and soy sauce to the soup of blanched mutton slices just now, add pepper and star anise salt, bring to a boil, turn to medium heat and simmer for about 10 minutes.
9.
When the soup in the pot is almost dry, add salt and chicken essence to taste, add water and starch to thicken the glutinous rice.
Tips:
When frying yellow croaker, you have to re-fry it again
In this way, the skin of the fish is complete and the color is more beautiful.