New Version of Fish Bite Sheep

Name: New Version of Fish Bite Sheep
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Black fish; Some Lamb Roll; A box Crab Mushroom; Some ginger; 2 teaspoons salt; 2 teaspoons White pepper; A teaspoon starch; 1 Egg white; bowl Broth

by Old Yang's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The traditional method of fish biting lamb is usually more troublesome. The lamb must be stuffed into the belly of the fish, and it is troublesome to eat. The fish also has many thorns. This improved dish tastes smoother and smoother! Eat, drink, and drink, no problem at all, and most importantly, how easy it is to do! As long as you can fillet fish, it is almost zero difficulty!

This is a dish that will make people close their eyes and enjoy it when they eat their first bite. It is very delicious, and the unique taste and taste will surprise you. Therefore, if you like it, you must try it yourself to know that Lao Yang described it like this, which is definitely not an exaggeration.

I have always felt that no matter how creative the food is, it must be delicious. This is also inseparable from its origin. After all, food is what you want to eat. "

Ingredients

A Black Fish
Some Lamb Roll
A box Crab Mushroom
Some Ginger
2 teaspoons Salt
2 teaspoons White Pepper
A teaspoon Starch
1 Egg White
bowl Broth

New Version of Fish Bite Sheep

1. Raw material diagram.

2. The black fish fillet becomes a fish fillet, and it is washed three times with clean water.

3. Marinate the fish fillets with egg white, salt, and white pepper for ten minutes, then mix with starch and let stand for five minutes.

4. Put enough water in the pot, put the thick soup and crab mushrooms into a boil.

5. Add the fish fillets and bring to a boil, then add the lamb fillets, boil over a low heat, and slowly skim off the foam. Taste it, add salt and white pepper, and simmer for three to five minutes over medium-low heat.

6. Put on a plate, first remove the solids, and finally filter the soup into a bowl with a soy milk filter.

Tips:
Afterword:

1. When I did it for the first time, it was found that the finished product had flocculent impurities. The fish fillets and mutton were blanched separately for the second time, and the finished product was very clear. But I think if you eat it at home, don't boil the water at all, because you might lose the umami taste. As long as you use a colander to remove the meat slices and mushrooms when serving the plate, filter the rest of the soup with the strainer of the soymilk machine, and it will be fine.

2. Lamb slices must be selected better, there will be that kind of peculiar mutton fragrance, which will add a lot of color to this dish!

3. Fillet fish is something you must learn. You can refer to the processing methods of boiled fish.

4. This dish is already very delicious, so the condiments must be small. If you eat it at home, you can omit the thick soup and use bone broth instead, or just use water, and finally put some chicken essence.

5. When I say eat in ten minutes, I mean after the fillets are processed. The lamb slices left over from the hot pot can be packed back to make this dish. There are too many fillets at a time, so you can't eat them, and you can freeze them.