MySheen

Fresh fish and sheep

Published: 2024-11-22 Author: mysheen
Last Updated: 2024/11/22, Cuisine: Jiangsu cuisine raw material / seasoning: fresh Gill fish (75000 grams), cooked mutton with skin 600g, green cabbage heart 10, soy sauce 60g, sugar 40g, monosodium glutamate 2g, refined salt 2g, onion 10g, ginger slices 10g, pepper right amount. Production process: 1. Clean the Gill fish and remove the head and tail. Cut the fish into cubes, and the cooked mutton with skin will also cut cubes. 2. put oil in the pan and heat, add spring onions and ginger to incense, add Gill fish and fry slightly.

Cuisine: Jiangsu food

Raw material / seasoning:

Fresh Gill fish (75000g), 600 grams of cooked mutton with skin, 10 green cabbage hearts, 60 grams of soy sauce, 40 grams of sugar, 2 grams of monosodium glutamate, 2 grams of refined salt, 10 grams of onions, 10 grams of ginger slices, appropriate amount of pepper.

Production process:

1. Clean the Gill fish and remove the head and tail. Cut the fish into cubes, and the cooked mutton with skin will also cut cubes.

2. Put oil in the pot, add spring onions and ginger to incense, fry Gill fish slightly, add mutton, add soy sauce, Shao wine, refined salt, yellow rice wine and water, boil and cook over low heat, add sugar and stew slightly, use high heat to thicken soup juice and put pepper. Put the Gill fish at the bottom, arrange the mutton skin up on the fish, install the head and tail, and pour the gravy.

3. While roasting the mutton, stir-fry the green vegetable heart with salt and monosodium glutamate, and surround the mutton on both sides.

 
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