Crucian carp soup with lamb chop(yang pai ji yu tang )

Crucian carp soup with lamb chop

Introduction:

"Pictograph and understanding are the two most important ways to make Chinese characters. "Fish" and "sheep" are typical hieroglyphs, and putting fish and sheep together is undoubtedly understanding, that is a word - "fresh"! It's really the ancestor's seven orifices, heart and stomach - smart! Strange to say, fish is "fishy" and mutton is "smelly". They make their own soup. Many people don't like it. For example, I don't drink fish soup or mutton soup. But as long as the fish and sheep stewed together, fish is not fishy, mutton is not smelly, only "fresh" left. Mutton and crucian carp soup with Jiangsu flavor, the unique system, not fishy, is a good soup. This soup tastes delicious, replenishes Qi and blood, replenishes deficiency and tuberculosis, and is most suitable for winter consumption. "

Production steps:

Step 1: wash and remove the pedicel of Auricularia auricula with water, tear it into small pieces; slice the bamboo shoots with water, blanch and set aside; slice the green onion and ginger; chop the garlic seedlings

Step 2: blanch the cleaned lamb chops in boiling water until the water boils again and then cook for about 2 minutes;

Step 3: remove the lamb chop and wash the blood powder;

Step 4: ginger, star anise, pepper into the package;

Step 5: put the lamb chops into the pressure cooker, add appropriate amount of water and seasoning bag, turn the steam on the high fire to the low fire for 20 minutes, and then exhaust naturally after turning off the fire;

Step 6: separate the cooked lamb chops from the soup;

Step 7: after the crucian carp is cured, dry the surface with kitchen paper;

Step 8: wipe the frying pan with ginger in advance;

Step 9: start frying pan, add proper amount of cooking oil, heat the pan to cool the oil and saute ginger slices.

Step 10: add the crucian carp and fry the two sides slightly yellow;

Step 11: add the scallion to make it smell;

Step 12: pour in the soup while it's hot (if it's cold, heat it up again);

Step 13: boil over high heat and remove the froth;

Step 14: add the lamb chops and continue to cook until the soup is white, about 15 minutes;

Step 15: add Auricularia auricula and bamboo shoots, and cook for 2 or 3 minutes;

Step 16: season with salt and pepper and turn off the heat;

Step 17: after the pan is filled, sprinkle with garlic sprouts and a few Lycium barbarum seeds to decorate.

Materials required:

Lamb ribs: 350g

Crucian carp: 1

Ginger slices: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Onion and ginger: right amount

Garlic seedling: appropriate amount

Auricularia polytricha: right amount

Boiled bamboo shoots: right amount

Wolfberry: right amount

Salt: right amount

Pepper: right amount

Note: Tips: 1. Quick way to make snow-white fish soup: decocting fish - heating water - boiling in high heat; 2. Throw away the water of blanching lamb chops for the first time; the water of boiling lamb chops for the second time is good soup, keep it for use; 3. The maturity of lamb chops and fish is not consistent, so we should cook lamb chops first, and then cook soup with fish.

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yang Pai Ji Yu Tang