Lamb Chops and Carp Soup

Name: Lamb Chops and Carp Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Lamb ribs; 1 piece Crucian carp; Some Sliced ginger; Some star anise; Some pepper; Some Green onion ginger; Some Green garlic sprouts; Some Water hair fungus; Some Boiled bamboo shoots; Some Wolfberry; Some salt

by Celery

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

In the method of making Chinese characters, pictogram and understanding are the most important two. "Fish" and "sheep" are both typical hieroglyphic characters, and putting fish and sheep together is undoubtedly knowing, that is one word-"xian"! It's really the ancestor's heart and heart, nine bend intestines-clever! It's strange to say that the two ingredients are "fishy" fish and lamb "mutton", and many people don't like it. For example, I don't drink fish soup or lamb soup. But as long as the fish and the lamb are stewed together, the fish will not be fishy and the lamb will not be mutated, and only "fresh" will remain. Lamb and crucian carp are cooked together in Jiangsu flavor. The method is unique, not fishy or mutated. It is a good product in the soup. This soup is delicious, replenishing qi and blood, and invigorating deficiency of tuberculosis. It is most suitable for winter consumption. "

Lamb Chops and Carp Soup

1. Wash the watered fungus, remove the stems, and tear them into small flowers; slice the boiled bamboo shoots, blanch them for later use; slice green onion and ginger; chop green garlic sprouts

2. Blanch the lamb chops in boiling water until the water boils again and cook for about 2 minutes;

3. Remove the lamb chops and wash the blood;

4. Put ginger slices, star anise, peppercorns into the bag;

5. Discharge the lamb into the pressure cooker, add appropriate amount of water and seasoning bag, turn to a low fire and suppress for 20 minutes after the high fire SAIC, and naturally exhaust after turning off the fire;

6. Separate the cooked lamb chops and the soup for boiling lamb chops;

7. After the crucian carp is cured, wipe off the surface water with kitchen paper;

8. Wipe the wok with ginger in advance;

9. Start the wok, add some cooking oil, heat the pan with cool oil and saute the ginger slices.

10. Add the crucian carp, fry the two sides slightly yellow;

11. Add chopped green onion to burst the fragrance;

12. Pour the lamb chop soup while it is hot (if it is cold, reheat it);

13. Bring to a boil on high fire, and remove the foam;

14. Add the lamb chops and continue to cook until the soup is snow-white, about 15 minutes;

15. Add the fungus and bamboo shoots, and cook for another 2 to 3 minutes;

16. Add salt and pepper to taste and turn off the heat;

17. After picking up the pot and putting it on the plate, sprinkle with chopped green garlic sprouts and a few medlar berries for decoration.

Tips:
Tips:

1. Quickly cook the snow white fish soup: fry fish-heat water-cook on high fire;

2. Throw away the water used to blanch the lamb chops the first time; the water used to cook the lamb chops the second time is a good soup, keep it for use;

3. The maturity of the lamb chops and the fish are not consistent, so cook the lamb chops first, and then cook the soup with the fish.