Roast fish with mutton(yang rou shao yu )

Roast fish with mutton

Raw materials for making mutton roast fish:

There are 400g mutton, 500g crucian carp, 0.5g coriander, 5g sugar, 5g refined salt, 5g star anise, 125g soy sauce, 2G pepper, 10g scallion, 10g ginger and 50g cooking oil.

The processing steps of roast fish with mutton are as follows:

1. Remove scales and gills of crucian carp, remove viscera by laparotomy and wash.

2. Cut the mutton into 3 cm long and 6 cm wide rectangular pieces, put it into the boiling water pot for a little hot, take it out and wash it again, drain the water.

3. Put the pot on the stove, heat up the cooking oil, stir fry the mutton, add water (about 650g), soy sauce 40g, scallion 5g, ginger 6G, star anise 2.5G, sugar 4G, refined salt 2.5G, and turn to casserole when it is rotten.

4. Put the pot on the fire, add the cooking oil to heat, add the crucian carp (with soy sauce on both sides of the fish body), fry it to light golden on both sides, take it out, put it into the mutton pot, add the remaining green onion, ginger, star anise, refined salt, soy sauce, sugar and the original soup of mutton, change to low fire for about 30 minutes, when the crisp is rotten, sprinkle with pepper and coriander.

Roast fish with mutton

The method of roast fish with mutton is simple, rich in protein, which is beneficial to maternal involution and milk secretion; it contains more calcium and phosphorus, which is beneficial to bone development of lactating mother and infant; it contains large amount of iron, which can promote blood production, which is very suitable for patients with massive postpartum blood loss.

name

Roast fish with mutton

raw material

Mutton and crucian carp are 400g and 500g respectively

flavoring

5g coriander, 5g sugar, 5g refined salt, 5g star anise, 125g soy sauce, 2G pepper, 10g scallion, 10g ginger, 50g cooking oil

practice

1. Remove scales and gills of crucian carp, remove viscera by laparotomy and wash. 2. Cut the mutton into 3 cm long and 6 cm wide rectangular pieces, put it into the boiling water pot for a little hot, take it out and wash it again, drain the water. 3. Put the pot on the stove, heat up the cooking oil, stir fry the mutton, add water (about 650g), soy sauce 40g, scallion 5g, ginger 6G, star anise 2.5G, sugar 4G, refined salt 2.5G, and turn to casserole when it is rotten. 4. Put the pot on the fire, add the cooking oil to heat, add the crucian carp (with soy sauce on both sides of the fish body), fry it to light golden on both sides, take it out, put it into the mutton pot, add the remaining green onion, ginger, star anise, refined salt, soy sauce, sugar and the original soup of mutton, change to low fire for about 30 minutes, when the crisp is rotten, sprinkle with pepper and coriander.

Nutrition

It contains 153.6g of protein, 46.8g of fat, 12.6g of carbohydrate, 359.6mg of calcium, 1745.9mg of phosphorus, 30.6mg of iron, 5L of vitamin A, 0.8mg of vitamin B, 1.2mg of vitamin B, 355mg of vitamin C, 20.5mg of niacin. It can produce 1537.4kcal of heat.

function

It can nourish Qi and blood, warm the kidney, invigorate the spleen and stomach, promote diuresis and detumescence, lower Qi and dredge milk. Fish can nourish but not stagnate, and mutton can not stagnate the stomach. It is rich in protein, beneficial to maternal involution and milk secretion; it contains more calcium and phosphorus, beneficial to bone development of lactating mothers and infants; it contains a large amount of iron, which can promote blood production, and is very suitable for patients with postpartum massive blood loss. In addition, for postpartum edema, protein deficiency has a good therapeutic effect.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yang Rou Shao Yu