Yuxiang Fish and Lamb Home Cooking

Winter consumption mutton can yield dual benefits of tonifying and warming.mutton is acclaimed as a winter tonic, most suitable for consumption in winter. This dish is also an excellent choice for winter, especially suitable for the season. The taste is salty with a hint of sweetness, fresh and richly flavored. Today's dish is another meat dish; reluctantly, I had to eat some of the radish below.

Fish and Lamb Hot Pot

Ingredients: 750 grams of lamb rib meat, 500 grams of Basa fish, 10 grams of green onion, 8 grams of ginger, 2 tablespoons of cooking wine, 5 grams of salt, 1 egg white, 3 grams of Sichuan pepper, 5 grams of fennel seed,an appropriate amount of garlic chives, 3 grams of black pepper.Sichuan pepper Fennel fennel seeds Garlic Chives green garlic in appropriate amounts,Black Pepper 3 grams

Steps for Fish and Lamb Hot Pot

Prepare the ingredients.

Clean and wash the lamb, soak it in water for 6 hours, changing the water a few times during this period. Cut into pieces to prepare.

Place the lamb in a pot and stir-fry until all moisture is removed.

Add hot water to the pot and bring to a boil; remove the foam carefully. Add green onion, ginger, Sichuan pepper, fennel seed, cooking wine, then simmer over low heat for 1 hour. Add salt when the meat becomes tender.

Remove the skin from the Basa fish.

Chop the fish into a paste.

Combine the fish paste with egg white, salt, and ginger water, mix thoroughly until firm.

Mold the mixture into balls using a skewer to test for firmness.

9. Form into by hand.

Using spoons, place the fish balls in the pot.

Add green onion pieces, ginger slices, and cooking wine, then gently cook over low heat with water.

Once boiled, remove the fish balls and set aside.Prepare a separate pot with water and salt to blanch radish slices. Place the blanched radish slices at the bottom of a sandpot as a base.

Transfer the lamb and its broth into the sandpot containing the radish slices.

Add the fish balls, bring everything to a boil again, then simmer for 10 minutes with black pepper.

A tip

1. Lamb can also be pressure-cooked to save time.2. Stir-frying the lamb is crucial; ensure it's dry before adding water and removing foam thoroughly. 3. Do not add ginger when making fish paste, as this affects the taste.

4. Both fish balls and lamb can be simmered longer for better flavor integration.

5. Radish should be blanched separately to avoid overpowering the fresh flavors.

1. Lamb can also be pressure-cooked, saving time.

2. This step of stir-frying the lamb is crucial; make sure to dry it thoroughly before adding hot water,

and try to remove as much scum as possible.

3. Do not add ginger when using fish meat with ginger water for a better texture.

4. Both fish balls and lamb should be cooked longer, allowing the flavors to blend well.

5. Radish must be blanched separately; cooking it together will mask its flavor.